Frederic Melton
Grated Parmesan cheese is a delicious topping for pasta and salads, but what do you do if you don't have a grater? There are several ways to grate cheese without a grater, including using a vegetable peeler, a knife, or even just rubbing pieces of the cheese together. For a vegetable peeler, hold a medium-sized block of cheese over a plate and rub the peeler against the cheese in a continuous forward motion. A sharp knife can also be used to thinly slice the cheese, but this method is more time-consuming and dangerous. Finally, if you have a crumbly cheese like Parmesan, you can cut the block into several pieces and rub them together to create a grated effect.
| Characteristics | Values |
|---|---|
| Method | Using a vegetable peeler |
| Process | Hold a medium-sized block of cheese over a regular-sized plate. Rub the peeler against the cheese in a continuous forward motion. |
| Notes | For higher quality slices, refrigerate the cheese first. |
| Method | Use a sharp kitchen knife |
| Process | Hold a small chunk of cheese against the surface of a plate. Gently slice off thin shreds onto the plate. |
| Notes | Use a plain edge knife. Avoid holding large blocks of cheese. |
| Method | Cut into chunks and blitz in a blender |
| Method | Use a food processor |
| Process | Place the shredding disk on the food processor according to the directions. Cut a block of cheese into smaller pieces or small cubes so that it fits through the feed tube of the food processor. |
| Method | Microplane |
| Process | Hold the microplane over a plate or board and gently swipe the cheese against the grate using an up-and-down motion. |
| Notes | Microplanes come in a variety of sizes ranging from fine to coarse. |
| Method | Rub pieces of cheese together |
| Process | Cut the brick of cheese into several pieces and rub them together to 'grate' them. |
| Notes | This method is time-consuming. |
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What You'll Learn
Use a vegetable peeler
Grating parmesan cheese with a vegetable peeler is an effective method, although it may not be as quick as using a traditional grater. To start, take a medium-sized block of parmesan and place it on a regular plate. It is best to refrigerate the cheese beforehand to achieve higher-quality slices.
Hold the vegetable peeler in one hand and the cheese in the other. Now, rub the peeler against the cheese in a continuous forward motion. You can also run the peeler over a larger area of the cheese to create thin slices. If you are using a softer cheese, such as mozzarella, spray the vegetable peeler with cooking spray to prevent sticking.
Using a vegetable peeler will result in different slices of cheese or shreds, depending on your technique. For example, running the peeler over a corner of the cheese will produce shreds, whereas using it over a larger area will create thin slices.
If you want to create a finer grate, you can try cutting the cheese block into several pieces and rubbing them together to 'grate' them. This method can be time-consuming, but it is useful if you have a large amount of cheese to grate.
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Cut the cheese into small cubes and use a knife
If you don't have a grater, you can cut the Parmesan cheese into small cubes and use a knife to grate it. This method is more time-consuming than using a grater, but it can be effective. Here's a step-by-step guide:
Step 1: Cut the Parmesan Cheese into Small Cubes
- Start by cutting the Parmesan cheese into small, evenly sized cubes. The smaller the cubes, the easier it will be to grate them with the knife.
- Keep the cubes relatively thin to make the grating process smoother.
Step 2: Hold the Knife Correctly
- Choose a sharp kitchen knife with a plain edge rather than a serrated edge. Plain edge knives are better for shaving and slicing the cheese.
- Hold the knife firmly but not too tightly. You want a steady and firm grip on the knife to avoid any accidents.
Step 3: Grate the Cheese with the Knife
- Hold a small cube of cheese against the surface of a plate or cutting board.
- Using a gentle sawing motion, slice off thin shreds of cheese onto the plate.
- You can also try cutting the cheese cubes into fine matchsticks or thin strips, which will resemble grated cheese once sprinkled on your dish.
- Be careful not to apply too much pressure, as this can make the cheese stick to the knife or result in uneven shreds. Adjust the pressure as needed to get the desired results.
Step 4: Safety Precautions
- Knife work can be dangerous, so take extra care when handling the knife.
- Avoid holding large blocks of cheese when using a knife. Always work with small cubes that you can easily manage.
- Keep your fingers away from the blade and consider wearing cut-resistant gloves for added safety.
Step 5: Alternative Methods
- If you have a vegetable peeler, you can use it after cutting the cheese into cubes. Rub the peeler against the cheese in a continuous forward motion to create thin slices or shreds.
- You can also try rubbing the cheese cubes together to create a crumbly texture similar to grated cheese. This method works well with hard cheeses like Parmesan.
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Rub pieces of the cheese together
If you're working with crumbly cheeses like Parmesan, a unique way to grate them is to cut the block into several pieces and rub them together. This method can be time-consuming, but it's helpful if you have a large quantity of cheese to grate. Before you begin, it's best to refrigerate the cheese for at least 30 minutes to make it easier to handle and create a finer grate.
To start, cut the Parmesan block into smaller, manageable chunks. Then, take two pieces of cheese and firmly rub them against each other in a back-and-forth or up-and-down motion. You can adjust the pressure and speed as needed to achieve your desired texture. This technique will create a pile of grated cheese similar to cheese dust, which is a common result when grating hard cheeses like Parmesan.
If you're looking for a coarser grate, you can adjust your technique by using larger pieces of cheese and applying more pressure during the rubbing process. This will yield larger shreds of cheese. However, keep in mind that Parmesan cheese naturally produces finer grates due to its hard and brittle texture.
While this method may take some time and elbow grease, it's a useful technique when you're in a pinch and don't have access to a traditional grater. It's a safe and effective way to grate Parmesan cheese without the need for any additional tools or equipment.
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Use a microplane
Grating parmesan cheese without a grater is possible by using a microplane. A microplane is a type of kitchen tool that comes in various sizes, from a zester to a grater. To grate parmesan cheese with a microplane, follow these steps:
First, select the appropriate microplane size for grating hard cheeses like parmesan. Microplanes with smaller grating holes are better suited for hard cheeses. Position the microplane over a plate, bowl, or chopping board to catch the grated cheese. Hold the microplane steady with one hand while using the other hand to gently swipe the parmesan cheese against the grater in an up-and-down motion. Continue this motion until you achieve the desired amount of grated cheese.
To maximize the output, tap the metal end of the microplane lightly against the edge of the plate or bowl. This action will release any excess cheese trimmings stuck within the grater. If needed, use a pastry brush to remove any remaining cheese bits from the microplane.
Using a microplane to grate parmesan cheese will result in a finer texture, resembling cheese dust rather than coarse shreds. This finely grated parmesan can be used as a topping for pasta dishes or as an ingredient in recipes requiring a smooth melt. The microplane method is an effective way to grate parmesan cheese without a traditional grater, producing a unique texture that blends seamlessly into various culinary applications.
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Use a food processor
Using a food processor is a great way to grate a large quantity of Parmesan cheese in a short amount of time. This method is especially useful if you want to grate a lot of cheese at once and then store it for later use.
To get started, you'll need a block of Parmesan cheese and a food processor. If you're grating a large amount, it's best to use a mid-grade or better food processor to avoid overloading the machine.
First, cut the Parmesan cheese into smaller pieces. The size of the pieces will depend on the size and power of your food processor, but generally, you'll want to cut the cheese into cubes or chunks that are around 1/4 to 1 inch in size. You may also want to remove the rind from the cheese before processing.
Next, place the cheese pieces into the bowl of the food processor. If your food processor has a shredding disc, you can attach it and feed the cheese through the feed tube. Alternatively, you can use the regular metal blade or S-blade that comes with your food processor and place the cheese directly into the work bowl.
Once the cheese is in the food processor, it's time to pulse or blend until you achieve the desired texture. Start with short pulses or blend in 3-second increments, as the cheese will be loud at first. As the cheese breaks down, you can increase the blending time. For a powdery texture, blend until the cheese is super fine. However, be careful not to over-process, as the heat from the blade can melt the cheese into a paste.
Finally, use the grated Parmesan cheese as desired or store it for later use. You can store the cheese in an airtight container in the refrigerator or freezer to extend its shelf life.
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