How do you grate hard cheese versus soft cheese differently?

Question

Learn the best way to grate any type of cheese. Get the specific techniques for handling hard cheeses versus soft ones for perfect, clean results every time.

Answer 1

Hard cheeses like Parmesan are best grated with a microplane or fine grater, while soft cheeses like mozzarella are easier to shred when partially frozen and using a box grater with larger holes.

Detailed Explanation:

The key to grating cheese effectively lies in understanding the cheese's texture and moisture content. Hard cheeses, due to their low moisture and dense structure, require a different approach than soft cheeses.

Hard Cheeses (e.g., Parmesan, Pecorino Romano):

1. Use a Microplane or Fine Grater: These tools create a fine, fluffy texture that's ideal for sprinkling over dishes. The small, sharp blades effortlessly shave off thin pieces of the cheese.
2. Apply Consistent Pressure: Hold the cheese firmly and apply even pressure as you move it across the grater. This ensures consistent grating and prevents the cheese from crumbling.
3. Grate at an Angle: Grating at a slight angle can help you get more leverage and create longer, more attractive shreds.

Soft Cheeses (e.g., Mozzarella, Cheddar):

1. Partially Freeze the Cheese: Soft cheeses are often sticky and difficult to grate. Placing the cheese in the freezer for about 20-30 minutes before grating firms it up, making it easier to handle.
2. Use a Box Grater with Larger Holes: A box grater with larger holes is better suited for shredding soft cheeses. The wider openings prevent the cheese from clumping together.
3. Coat with Cornstarch (Optional): For particularly sticky cheeses, lightly coating the cheese with cornstarch before grating can help prevent clumping.

Pro Tip:

Always grate cheese just before using it. Pre-grated cheese often contains cellulose or other anti-caking agents, which can affect its flavor and melting properties. Freshly grated cheese tastes better and melts more smoothly.