How to Grate Hard Cheeses
Hard cheeses demand more physical effort than their softer counterparts. Respecting the density of the cheese prevents it from crumbling into dust or creating a jagged, uneven mess.
Cold cheese is cleaner cheese.
Hard cheese at room temperature gets gummy and clogs your blades. Keep it in the refrigerator until the second you are ready to grate.
- box grater
- rasp-style grater
- non-slip cutting board
What goes in.
- as neededHard aged cheese (Parmigiano-Reggiano, Pecorino Romano, or Grana Padano)
Keep the angle flat
Maintain firm, flat pressure against the grating surface. If you tilt the cheese, you create uneven flakes that burn quickly in a pan or clump together.
The method.
Stabilize your equipment
Place your grater on a stable, non-slip surface. If using a box grater, place it inside a bowl to catch the shreds as they fall.
Select your grating side
Use the coarse side for gratins or pasta bakes where you want the cheese to melt slowly. Use the fine, rasp-style plane for finishing dishes where you want the cheese to coat every surface instantly.
Apply consistent pressure
Hold the cheese block firmly and use long, downward strokes. Stop before you reach your fingers; hard edges can nick skin easily.
Aerate the pile
If the cheese is falling into a dense mound, use a fork to fluff it. This prevents the shreds from compressing back into a solid block.
Other turns to take.
Shaving
Use a vegetable peeler to create broad, thin ribbons for garnishing salads or carpaccio.
When it doesn't go to plan.
If your grater is clogged, use a stiff-bristled brush to clean it from the back side, pushing food particles out.
Store grated cheese in an airtight container with a small square of parchment paper to absorb excess moisture.
If a rind is left, save it; drop it into a simmering pot of tomato sauce to add body and depth.
The ones that keep coming up.
My cheese is turning into powder instead of shreds. Why?
This happens when the cheese is too dry or you are using too much force. Use a lighter touch or a slightly larger grating hole.
Can I grate cheese in a food processor?
Yes, but only for large batches. The friction from the blade often heats the cheese, making it clump before you can use it.
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