Randy Chandler
Grated parmesan cheese is a convenient and tasty addition to many dishes, but melting it can be a challenge. While pre-grated parmesan from a can or bag may be more affordable and accessible, it often contains additives to prevent clumping, which can hinder melting. To ensure your grated parmesan melts smoothly, it's best to grate your own cheese from a block. When melting, it's important to add the cheese gradually over low heat and stir constantly. Using a blender to grate the cheese is a quick and easy alternative to a traditional box grater. Additionally, incorporating a small amount of starchy pasta water or cream can help create a smooth sauce and prevent clumping. With a bit of patience and technique, you can achieve a creamy and delicious result with your pre-grated parmesan cheese.
| Characteristics | Values |
|---|---|
| Type of cheese | Asiago/Pecorino blend, Parmesan Romano, Parmesan Reggiano, Romano, Parmesan |
| Type of dish | Pasta, Alfredo, Cacio e Pepe |
| Ingredients | Butter, cream, salt, noodles, water |
| Method | Melt on low heat, stir constantly over a low flame, add cheese slowly, grate your own cheese |
Explore related products
What You'll Learn
Use a blender to grate Parmesan cheese
Grating your own Parmesan cheese can be time-consuming and messy, and tools like Microplanes can be annoying to clean. However, a blender can be used to grate Parmesan cheese quickly and easily.
First, cut the Parmesan cheese into one- to two-inch cubes. Then, place the cubes into the blender and set the speed to your desired level. Blender Babes recommends using a speed of five or six and blending for 15-30 seconds if you're using a Vitamix. You may need to experiment with different speeds depending on your blender model.
You can store any leftover grated Parmesan in an airtight container in the refrigerator for up to seven days. Alternatively, you can freeze it by wrapping it tightly in plastic wrap, aluminium foil, or placing it in a freezer bag. Properly stored, frozen Parmesan can maintain its quality for an extended period.
Using a blender to grate Parmesan cheese is not only faster and easier, but it's also more cost-effective than buying pre-shredded cheese. Plus, you get the added bonus of the Parmesan rind, which can be used as an ingredient in its own right.
String Cheese Melting in the Microwave: What's the Verdict?
You may want to see also
Add butter or cream to melt Parmesan cheese
Adding butter or cream can help grated Parmesan cheese melt smoothly without clumping. Here are some tips and techniques for achieving this:
Choosing the Right Cheese
Start with fresh, high-quality Parmesan cheese. Pre-grated Parmesan cheese often contains additives to prevent clumping, which can hinder melting. It's best to grate your own cheese using the smallest grate level on your grater.
Using Butter
When melting Parmesan cheese with butter, use a ratio of about two tablespoons of grated cheese to one tablespoon of butter. Heat the butter in a pan over medium-low heat until melted and slightly sizzling. Then, add the grated Parmesan cheese and stir aggressively to prevent clumping. You can also add a small amount of pasta water to help the melting process and thicken the sauce.
Using Cream
Heavy cream or double cream can be added to grated Parmesan cheese to create a creamy sauce. Heat butter in a pan over medium-low heat, and then add the cream, whisking until well combined. Bring to a gentle simmer, and then add the grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth and creamy.
Combining Butter and Cream
For an even richer sauce, you can combine both butter and cream. As mentioned earlier, start by melting butter in a pan over medium-low heat. Then, add a small amount of heavy or double cream, whisking until combined. Finally, slowly add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.
Remember, when melting Parmesan cheese, it's important to add the cheese gradually and stir constantly to prevent clumping. With the right techniques and a little patience, you can create delicious, creamy sauces to elevate your pasta dishes or pizzas.
Goat Cheese Rind: Melting Mystery Solved
You may want to see also
Avoid using pre-shredded Parmesan cheese
While it may be convenient to buy pre-shredded Parmesan cheese, there are several reasons why you should avoid doing so. Firstly, pre-shredded cheese contains additives to prevent clumping, which can affect its melting properties. These additives, such as potato starch, natamycin, and cellulose, are not present in freshly grated cheese. According to one source, manufacturers add cellulose to pre-shredded cheese to make it free-flowing, resulting in less cheese per volume.
Another concern is the potential for fillers or substitutes in pre-shredded Parmesan cheese. In 2021, Bloomberg reported that the FDA found evidence that a cheese manufacturer was using wood pulp as a filler in pre-grated Parmesan cheese sold to popular retailers. The report stated that "no Parmesan cheese was used to manufacture" these products, and they were instead made with a blend of other cheeses and cellulose.
In addition to fillers, the quality of pre-shredded Parmesan cheese may be inferior to freshly grated cheese. One source mentions that American Parmesan cheese is a "very mixed bag" and that Italian imports are often of better quality. Freshly grated Parmesan cheese from a block will also result in a better melting texture for sauces and dishes like Alfredo or carbonara.
Finally, while pre-shredded cheese may seem more convenient, it can also be more expensive in the long run. Buying a block of Parmesan cheese and grating it yourself can often provide more cheese for your money, and any leftovers can be easily stored in the freezer for future use.
Melting Cheese Cubes for Nachos: Quick and Easy Methods
You may want to see also
Explore related products
Slowly add Parmesan cheese while stirring
When melting pre-grated Parmesan cheese, it is important to slowly add the cheese while constantly stirring the mixture. This process can take some time, with some sources recommending constant stirring over a low flame for 30-45 minutes. This gradual addition helps to ensure that the cheese melts evenly and smoothly into your sauce without becoming clumpy.
It is also beneficial to use freshly grated Parmesan cheese when aiming for a creamy texture. Pre-grated store-bought cheese often contains additives to prevent clumping, which can hinder the melting process and impact the overall smoothness of your sauce. If you have the time, grating your own cheese will give you a better melting result and a more luxurious texture.
To enhance the melting process, you can also incorporate other ingredients. For instance, when making an Alfredo sauce, you can opt for a combination of butter, cream, and cheese. By using less butter and more cream, you can create a rich and creamy sauce without the greasiness. Additionally, the starchiness of pasta water can be utilized to prevent the sauce from reducing too much and keep the cheese from clumping.
When adding the grated Parmesan cheese to your sauce, it is essential to maintain a low heat level and gradually incorporate the cheese while continuously stirring. This slow and steady approach ensures that the cheese melts evenly and blends seamlessly into your dish.
In summary, for the best results when melting pre-grated Parmesan cheese, take your time, use fresh cheese, incorporate starch or other sauces, and always remember to slowly add the cheese while stirring.
Melting Cheese with Milk: The Stovetop Method
You may want to see also
Use freshly grated Parmesan cheese
Freshly grated Parmesan cheese is always preferable to pre-grated cheese, especially if you want it to melt well. Pre-grated cheese often contains additives like potato starch and natamycin, which are added to prevent the cheese from clumping together. Unfortunately, these additives also prevent the cheese from melting properly when heated.
Freshly grated Parmesan cheese has a stronger flavour, so you need to use less, and it will also melt more evenly and give your dish a smoother, creamier texture. If you are adding grated Parmesan to a pasta sauce, or you need it to melt into your dish, freshly grated is the best option.
You can grate Parmesan using a Microplane, box grater, or food processor. A Microplane is best for grating small amounts of fresh Parmesan. Simply run the cheese along the surface, and fine shreds of cheese will fall out the other side. A box grater is suitable for medium quantities of cheese. Use the side with smaller holes for Parmesan. For large quantities of grated Parmesan, a food processor is the best option.
If you grate more cheese than you need, you can store it in an airtight container in the refrigerator for up to seven days. You can also freeze grated Parmesan in 1-cup portions in mason jars or freezer bags. This is a convenient way to always have freshly grated Parmesan on hand, and it can be added directly to recipes from frozen.
The Perfect Melt: Cheesy Nachos, Every Time
You may want to see also
Frequently asked questions
To melt pre-grated parmesan cheese, use a low flame and add the cheese slowly over the course of 30-45 minutes, stirring constantly. Make sure there is enough heat and surrounding liquid.
Freshly grated parmesan cheese melts better than pre-grated. However, if you are using pre-grated, avoid using Kraft Parmesan or any kind that comes in a bag or can as these are meant for salads and will turn your sauce greasy.
Butter and cream are the most common liquids to melt pre-grated parmesan cheese in. However, if you are making a pasta dish, you can use some of the salted water the pasta was boiled in to prevent the sauce from reducing too much.
You can use melted pre-grated parmesan cheese in pasta dishes such as Alfredo, carbonara, and Cacio e Pepe.
