Patrick Oconnell
Grated cheese is a convenient and tasty way to elevate everyday meals, from pasta and salads to soups and stews. It is made by grating hard cheeses with low moisture content, such as Parmigiano-Reggiano, Pecorino Romano, and aged Provolone. Commercial grated cheese is often a blend of different cheeses and may include additives to prevent clumping. Grating your own cheese at home is a straightforward way to avoid these additives and experiment with different flavours and textures, such as those offered by aged Gouda or goat's milk cheese from Sardinia.
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What You'll Learn
Grated vs shredded cheese
Grated and shredded cheese differ in shape and texture, and these differences influence how they are used in cooking. While both are ways of preparing cheese with a grater, the resulting textures are very different. Grated cheese is much finer and similar to a powder, whereas shredded cheese comes as thick shreds or strips that can be thinner or thicker depending on the manufacturing process.
The type of cheese used for each method also differs. Grated cheese is typically made from aged hard cheeses with a lower moisture content, such as Parmigiano-Reggiano, Pecorino Romano, and aged provolone. These hard cheeses are grated into a fine sprinkle or powder, perfect for garnishing dishes like pasta, soups, and salads, or for melting into a dish to add a subtle cheese flavour. On the other hand, shredded cheese is made from softer cheeses with a higher moisture content, such as mozzarella, cheddar, provolone, and Muenster. These soft shreds are ideal for melting and creating thicker layers of cheese on dishes like grilled cheese sandwiches, quesadillas, pizzas, casseroles, and baked pasta.
The term used to describe the cheese can vary depending on the region. In the US, the term "shredded cheese" is commonly used on packaging, while in the UK, the term "grated cheese" is more prevalent. This can cause some confusion when following recipes, as the terms are often used interchangeably.
Pre-shredded or grated cheeses also differ from freshly prepared cheese in terms of taste and texture. Freshly grated cheese is considered better quality, as it does not contain additional ingredients like anti-caking agents or preservatives, and it melts better. Pre-shredded cheese, on the other hand, is coated with substances like cornstarch to prevent clumping, which can affect the melting properties and flavour. However, using pre-shredded cheese saves time and effort, making it a convenient option for busy cooks.
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Hard cheeses are best for grating
Grated cheese is a convenient and tasty way to add flavour to a variety of dishes, from soups and stews to pasta and salads. While any cheese can be grated, harder cheeses are the best option for grating due to their lower moisture content. Hard cheeses are aged for longer, which results in a harder texture and a more intense flavour. This makes them ideal for grating as they produce a fine sprinkle, sometimes resembling a powder, that can be used to enhance the taste of a dish without adding too much moisture.
The most famous examples of hard cheeses include Parmigiano-Reggiano, Pecorino Romano and aged Provolone. Parmigiano-Reggiano, often referred to as the "king of cheeses", is a ubiquitous choice for Italian restaurants and home dining tables. Its amazing flavour and cult-like following make it a favourite for grating. Pecorino Romano, made with sheep's milk in Sardinia, has a sweet and salty flavour that pairs well with various dishes. Aged Provolone, on the other hand, is a softer hard cheese that melts easily, making it perfect for pizzas or dishes that require a creamy texture.
Other great options for grating include aged Gouda, known for its rich, deep flavours and slightly sweet finish, and Pantaleo, a hard goat milk cheese from Sardinia with delicate nutty and floral notes. These cheeses can elevate simple dishes like roasted potatoes, dips, and soups with their unique flavours and textures.
While softer cheeses like Mozzarella, Cheddar, and Muenster are perfect for melting and shredding, they are less ideal for grating due to their higher moisture content. When grated, these cheeses produce small strips that are thicker and longer than the fluffy flakes achieved with hard cheeses.
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Commercial grated cheese is often a blend
Grated cheese is typically made from aged hard cheeses, such as Parmigiano-Reggiano, Pecorino Romano, and aged provolone. These hard cheeses have a lower moisture content due to longer ageing, making them ideal for grating into a fine sprinkle or powder-like texture. Commercially grated cheese products are often blends of different cheeses, providing convenience and a consistent taste profile.
While pre-grated cheese offers ease of use, grating cheese at home allows for greater control over the cheese blend and texture. Home cooks can experiment with different hard cheeses, such as Beemster's XO Gouda or Sardinian Pecorino Romano, to create unique flavour profiles for their dishes. Grating one's own cheese also avoids the additives found in some pre-grated products, such as anti-caking agents and mould inhibitors, which may affect taste and texture.
The process of drying grated cheese for commercial packaging involves reducing moisture content to around 3% by conveying the grated cheese through a drying tunnel with air at approximately 63°C. This step helps prevent "sweating" and fat loss during distribution and retailing. The dried cheese is then typically milled and packaged under nitrogen to maintain freshness and prevent oxidative rancidity.
The choice between using pre-grated or freshly grated cheese depends on the specific needs and preferences of the consumer. Pre-grated cheese blends offer convenience and a consistent product, while grating cheese at home allows for customisation, avoiding additives, and achieving a desired texture or flavour profile. Whether purchased pre-grated or grated at home, cheese in its grated form is a versatile ingredient that can enhance the taste of various dishes, from pasta and salads to soups and stews.
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Grated cheese is used in home cooking and catering
Grated cheese is used extensively in home cooking and catering. It is a versatile ingredient that can be used in a variety of dishes, from soups and stews to pasta dishes, salads, and even desserts. Grated cheese can be purchased ready-made or grated by hand at home, depending on convenience and preference.
When it comes to home cooking, grated cheese is a convenient way to add flavour and texture to everyday meals. It can be used as a topping for pasta, a sprinkle on salads, or stirred into soups and stews. Grated cheese can also be used in more creative ways, such as in dips or as a topping for roasted vegetables. For instance, grated Parmigiano Reggiano, often considered the "king of cheeses", can be used to add depth and complexity to creamy sauces or to take a Caesar salad to the next level. Grated aged Gouda can be stirred into hot grits or French onion dip, or used as a topping for roasted potatoes.
In catering and food service industries, grated cheese is also commonly used. It can be utilised as an ingredient in formulated or assembled foods, such as processed meat products, cheese sauces, cheese dips, and ready-prepared meals. Grated cheese blends are often used in these applications, combining different types of cheese to achieve specific flavours and textures.
Additionally, grated cheese can be dried and packaged under nitrogen to extend its shelf life and prevent oxidative rancidity during distribution and retail. This process involves grinding hard cheeses and drying them in low-humidity conditions to reduce moisture content and prevent fat exudation. The dried grated cheese is then pulverised, resulting in a fine sprinkle that is perfect for adding to dishes as a flavourful and textured ingredient or topping.
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Dried grated cheese
Grated cheese is typically made from aged hard cheeses, such as Parmigiano-Reggiano, Pecorino Romano, and aged provolone. These hard cheeses have been aged longer for a lower moisture content, resulting in a harder texture that can be finely grated. The process of grating hard cheeses creates a fine sprinkle or powder-like texture that is perfect for topping dishes like pasta, soups, and salads.
Companies like Cheesepop Food Group have pioneered innovative production methods to achieve this unprecedented level of drying. Their process involves using 100% wind energy to dry premium cheeses, resulting in a product that is still 100% cheese without any artificial additives. The intense drying process naturally enhances the cheese's flavour and creates a crunchy texture, making it a versatile topping or ingredient.
Another company, Grozette, offers a range of dried, grated cheese products with moisture content ranging from 9% to 29%. Their grated cheese products, such as Formaggio, Coarse Formaggio, EG50, and Cheese Strings, are designed to be easily sprinkled and retain their fine structure during cooking, making them ideal for decorative purposes. Grozette's powdered cheeses are also widely used in the food processing industry, serving as raw materials for cheese sauces, dough mixes, and coatings.
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Frequently asked questions
Grated cheese is made of hard cheeses that have been aged longer for a lower moisture content. Examples include Parmigiano-Reggiano, Pecorino Romano, aged provolone, and Gouda.
No, soft cheeses are used for shredding. Soft cheeses have a higher moisture content, and when grated, they produce small strips that are perfect for melting.
Grating your own cheese can save you money, as pre-shredded cheese often contains additives like anti-caking agents and mold inhibitors to prevent clumping, which you can avoid by grating your own.
Some alternatives to Parmesan for grating include Pecorino Romano, Pecorino Sardo, Pantaleo (a goat milk cheese from Sardinia), and Beemster's XO Gouda.
Dried grated cheese is made by finely grinding hard cheeses and exposing them to low humidity air in a dryer. The dehydrated cheese is then cooled and packaged under nitrogen to prevent oxidation during distribution.
