Patrick Oconnell
Shredded cheese is a key ingredient in many dishes, including pizza, nachos, fondue, soups, and grilled cheese sandwiches. Grating cheese can be a tricky and messy task, but with the right tools and techniques, it can be done efficiently and safely. There are several methods for shredding cheese, including using a box grater, food processor, mandoline, microplane, or vegetable peeler. The type of cheese and desired consistency will determine the best method and tool for shredding.
How to Shred Cheese for Pizza
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-hard cheeses like cheddar, gouda, and Swiss are suitable for shredding. Soft cheese like mozzarella is also used but is prone to clumping. Harder cheeses like Parmesan are more likely to produce a cheese dust than shreds. |
| Freezing the Cheese | Semi-hard and soft cheeses benefit from being partially frozen before shredding. This makes it easier to grate and reduces mess. Around 30 minutes in the freezer is enough to firm up the cheese without freezing it solid. |
| Grater | A box grater is a common tool for shredding cheese. A microplane grater is also suitable, especially for harder cheeses. |
| Grating Technique | Hold the grater over a bowl or use parchment paper underneath to catch the shredded cheese. Use an up-and-down motion to rub the cheese against the grater. |
| Food Processor | A food processor can be used as an alternative to manual grating. Cut the cheese into cubes and feed it through the tube into the shredding blade. |
| Other Tools | A mandoline, vegetable peeler, or rotary grater can also be used to shred cheese. |
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What You'll Learn
Using a box grater
Grating cheese can be a messy and dangerous job, but using a box grater is a simple and effective way to shred cheese for pizza. Here's a step-by-step guide to using a box grater:
First, prepare your cheese. For softer cheeses like mozzarella, it is best to partially freeze the cheese before grating to make it firmer and easier to grate. Place the cheese in the freezer for around 15-20 minutes. For harder cheeses like Parmesan, which may be too dry and hard to grate, introduce a bit of moisture by wrapping the block in a damp cheesecloth or paper towel.
Next, set up your workspace. Place a large piece of parchment paper under the box grater to catch the shredded cheese. This is more stable and less awkward than using a bowl or plate. If your box grater has a handle, place the end on a cutting board. If it does not have a handle, hold the grater over the parchment paper.
Now you are ready to grate the cheese. Hold the cheese with one hand and rub it against the grater in an up-and-down motion. Be careful not to scrape your knuckles. Once you reach the end of the cheese, rub it with your palm to avoid any accidental grating of your skin.
Finally, when you have finished grating, pick up the parchment paper and slide the shredded cheese off for cooking or storage.
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Using a food processor
Shredding cheese in a food processor is a quick and easy process. It can be far more efficient than manually grating cheese, and it creates fresh shreds that help with even melting. It's best to use a shredding disc for grating cheese in a food processor. If your model doesn't have one, you may need to upgrade. The shredding disc has cutouts that look similar to the cutouts in a box cheese grater. Affix the drive shaft to the center of the food processor work bowl, then attach the disc to the drive shaft. It will attach to the very top, rather than the bottom.
Before you begin, check your processor’s owner’s manual for model-specific instructions on how to attach and use the shredding disc. If you're grating a softer cheese like mozzarella, consider placing it in the freezer for 15–20 minutes before shredding it to firm it up. This will help to prevent chunks from breaking off and getting stuck.
To get started, place the piece of cheese into the feed tube of the lid so that it's resting on the shredding disc. Apply pressure with the food pusher and turn the processor on. The cheese block will transform into beautifully shredded cheese in just a few seconds. Be sure to stop about halfway through the process to check that the texture and quantity are what you need.
If you’re trying to create ground parmesan or another hard cheese to sprinkle onto your pizza, skip the shredding disc and place the cheese directly into the food processor work bowl. Cut the cheese into 1-inch pieces and pulse until it has a powdery texture. This type of parmesan can be easily incorporated into a breading mixture or salad dressing, and it will provide a flavorful boost to your pizza.
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Using a microplane
A microplane grater is a great tool to shred cheese for pizza, especially softer cheeses like mozzarella or cheddar. It can also be used for harder cheeses like Parmesan, but you may prefer a food processor for this, as it will give you a powdery texture that's perfect for sprinkling on pizza.
Microplane graters come in various sizes, from zesters to graters. Use the grater size for softer cheeses and smaller sizes for harder cheeses. Before you start grating, it's a good idea to chill your mozzarella in the freezer for 15-20 minutes to firm it up. This will make it easier to grate and prevent it from clumping.
To use a microplane grater, hold it over a chopping board and grate the cheese of your choice, creating a pile of cheese shreds. Alternatively, you can hold the microplane directly over your dish and grate the cheese into it. If you're grating softer cheeses, it's a good idea to use some butter or oil on the microplane first to prevent the cheese from sticking. You can also try a vegetable peeler, spraying it with cooking spray to prevent sticking.
Microplane graters are a great option for shredding cheese, but they can be time-consuming, especially for larger quantities of cheese. They are also disposable, so when they get dull, you'll need to replace them.
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Using a vegetable peeler
Shredding cheese is a common task in the kitchen, especially when making pizza. While a grater or food processor is often used for this task, a vegetable peeler is a great alternative to create thin, ribbon-like shreds of cheese. This method is best suited for harder or firmer cheeses, such as cheddar or gouda, as softer cheeses like mozzarella tend to clump when grated due to their high moisture content.
To shred cheese with a vegetable peeler, start by choosing a sharp peeler with a comfortable grip. Hold a medium-sized block of cheese firmly in one hand and use the peeler to peel thin strips of cheese from one end to the other. You can also adjust the pressure on the peeler to control the thickness of the shreds. For higher quality slices, it is recommended to refrigerate the cheese first to firm it up, or opt for a hard cheese such as Parmesan. This method can also be used to create thin slices of cheese, similar to those achieved with a sharp knife, by running the peeler over a larger area of the cheese block.
In addition to a vegetable peeler, there are other tools and methods you can use to shred cheese. A mandoline slicer, for example, can create thin, consistent slices of cheese that can be easily transformed into shreds. A food processor with a shredding disk can also be used, but softer cheeses like mozzarella should be avoided as they may smear or get stuck in the processor. For softer cheeses, freezing them slightly before shredding can help firm them up and make the process easier.
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Freezing the cheese first
If you're using a softer cheese like mozzarella, it's a good idea to put it in the freezer for 15–20 minutes before shredding. This will help to firm up the cheese and make it easier to grate without making a mess. The cheese doesn't need to be too hard, but it should be firm. The ideal temperature for shredding cheese is cold, straight out of the refrigerator. This is because cheese that is too soft or warm will clump together.
Freezing the cheese for a short period of time will also help to create independent, uniform shreds that can melt smoothly and evenly. This is especially important if you're making a cheese sauce or soup, as grated cheese melts quicker and more evenly, preventing clumps in the sauce or soup.
It's important not to freeze the cheese for too long, as fully frozen cheese will be impossible to grate and will need to be thawed before use. Larger blocks of cheese may need a bit more time in the freezer, but 30 minutes is usually enough to firm it up without freezing it solid.
After freezing, you can use a variety of tools to grate the cheese, including a box grater, food processor, mandoline, microplane, or vegetable peeler. Each tool will give you slightly different results, so choose the one that best suits your needs. For example, a box grater is great for softer cheeses like mozzarella, while a microplane is better for harder cheeses like Parmesan.
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Frequently asked questions
Place a large piece of parchment paper under the box grater to catch the shredded cheese. Hold the cheese and grater over a large bowl or place the end of the grater on a cutting board. Rub the cheese against the grater in an up-and-down motion. If you are grating a soft cheese like mozzarella, chill it in the freezer for 15-20 minutes before shredding to prevent clumping.
Make sure the shredding blade attachment is in place. Cut the cheese into the largest pieces possible that will fit into the processor's feed tube. Place the cheese into the feed tube and apply pressure with the food pusher. Turn the processor on and watch the cheese turn into shreds.
Hold the microplane over a chopping board or your pizza dish and grate the cheese of your choice over it. If you are grating a soft cheese, use the grater size. For hard cheeses, use one of the smaller sizes.
