Grating Cheese Correctly – The Best Tips

Tip 1: Put the cheese in the freezer before grating

The problem with grating cheese is that it sticks to the grater and just leaves a mushy mass. You can counteract the problem with the freezer compartment.

  • Therefore, place the cheese in the freezer for about an hour before grating. This is helpful because it makes it firmer and less likely to leave a sticky residue.
  • Then grate the cheese as you normally would and you will see that it is much firmer and grippier. In addition, the greater stays much cleaner.

Tip 2: Brush the cheese grater with oil beforehand

If you don’t have that much time, you can also use oil. We show you how it works:

  • Lubricate the grater with oil. It is best to use an oil that is as suitable or neutral as possible, depending on how it is processed, otherwise, the taste will quickly rub off on the cheese.
  • Now grate the cheese as usual and you will see that the grating is much easier to do by hand. There are also hardly any residues with this variant.

Tip 3: Only use high-quality cheese graters

It is also important that you use the right grater. Because only then you can shred the cheese perfectly. Depending on the cheese and grater, it may be a good idea to cut the cheese into smaller portions beforehand. Basically, you should pay attention to the following:

  • Only use good quality graters to make small strips of cheese. This is important because even if the blades on the grater aren’t good, they can easily get “greasy” and you’ll have trouble shredding the cheese.
  • Whether you use a manual or electric grater does not matter when choosing. Here it depends on your individual wishes. You can get good results with both variants.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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