Cheese is the garnish par excellence. Although grating it is very simple, there are many ways to cut this flavorful food. Here are some techniques for "grating" your cheese.
Steps
Method 1 of 4: Grater with Handle
Step 1. This type of grater consists of a long flat metal section (the actual grater) mounted on a handle
Although it is mainly used to remove the peel from lemons or to grate garlic, it is also very suitable for cheese.
This type of graters crumbles the cheese into very small pieces, so it is best used with hard cheeses such as Parmesan or pecorino. If you try to use it with a soft cheese like mozzarella, you will only get a pulped mass
Step 2. Open the cheese pack
If it is too large to hold with one hand, cut it with a sharp knife. It is better to cut a large piece than a small one, there is less chance of hurting your fingers against the grater.
Step 3. Hold the grater over a plate or cutting board and gently slide the piece of cheese over the notched part of the grater in a continuous “up-and-down” motion
Proceed until you have the desired amount of grated cheese.
Step 4. Lightly tap the metal part of the grater against the plate when done to drop the last few pieces of cheese
Clean the blade with a brush if necessary.
Step 5. Change the grain of the blade according to the type of cheese
This type of graters is available with a wide range of serrations, from fine to coarse. Finely grated cheese is great over baked potatoes or salads. A thicker cheese is better suited to pasta.
Method 2 of 4: Cassette Grater
Step 1. It is a 4-sided parallelepiped-shaped metal grater, each with different indentations
- Since this type of grater often has a larger indentation, it is used with soft cheeses such as mozzarella or havarti.
- Choose the size that best suits your preparation. A coarsely grated cheese fits better on tacos, but not much on parmigiana or spaghetti.
Step 2. Take a medium to large sized piece of cheese
This way you avoid hurting your fingers on the grater.
Step 3. Lightly grease the face of the grater you wish to use with cooking oil
This way the cheese flows better.
Step 4. The shape of the grater will tell you how to use it
Those without handles should be placed on top of a large bowl. Those with handles can be placed on a cutting board.
Step 5. Rub the cheese against the grater in an “up-and-down” motion
When you've grated most of the cheese, press it against the blade using the palm of your hand instead of your fingers to avoid injury.
Method 3 of 4: Rotary Grater
Step 1. It is a tool formed by a rotating metal cylinder (the real grater) connected to a handle, in which there is the internal housing for the piece of cheese
The grater is turned with a crank. Lift the top handle of the grater, insert a small piece of cheese and lower the handle.
Step 2. Apply some pressure to the handle with your thumb
Grab the tool with the rest of your hand.
Step 3. Turn the crank with the other hand by dropping the cheese onto a plate or bowl
Stop when you feel you have grated all the cheese.
Step 4. It is a safe tool for the hands and you do not have to put any pressure on the plate
It is very efficient and can be used to grate large quantities of cheese: for example when making a sauce for nachos or a timbale.
Method 4 of 4: With Improvised Tools
Step 1. Use a peeler
While not as efficient and refined as a grater, a potato peeler also does its job.
- Hold a medium-sized piece of cheese on top of a plate. Rub it with the peeler in a continuous motion.
- If you want precise slices, put the cheese in the fridge or choose a hard type (like Parmesan).
Step 2. Use a sharp kitchen knife for thin slices of cheese
It takes some time, but the knife can replace the peeler.
- Place a small piece of cheese on a plate and carefully slice it with the knife.
- Choose a straight, non-serrated blade, it works best for this cutting job.
- Avoid the larger chunks of cheese. Since this technique is a little more dangerous, it is better to keep a firm grip on the cheese.
Step 3. Test the blender
If you want a quick job, that's your solution.
- Chill the cheese in the fridge until firm but not hard. Cut it into small pieces and put them in the blender glass. Try not to overfill the container or it could become unstable during the operation.
- Start the blender and check the size of the shredded cheese. When you have reached the desired consistency, turn off the appliance and empty the glass into the plate.
- If your blender has a grater disc, use this blade for best results.
- Avoid "blending" soft cheeses such as mozzarella. You will get a pulped mass and not grated cheese.
