When grating cheese, is it better to refrigerate it first to make it firmer?

Question

For the best results when grating cheese, should you chill it first? Find out why a firm, cold block is the secret to getting clean, perfect shreds.

Answer 1

Yes, refrigerating cheese for at least 30 minutes before grating makes it firmer and easier to grate, preventing it from crumbling or sticking to the grater.

Detailed Explanation:

The texture of cheese changes with temperature. Warmer cheese tends to be softer and stickier due to the fats within it becoming more pliable. When grating, this can lead to the cheese crumbling, clumping, or sticking to the grater, resulting in an uneven and messy grating experience. Refrigerating the cheese lowers its temperature, solidifying the fats and making the cheese firmer. This firmness allows for cleaner, more consistent grating, producing finer and more uniform shreds. For best results, refrigerate the cheese for at least 30 minutes, but longer periods (up to a few hours) can be beneficial for softer cheeses.

Pro Tip:

Lightly coat your grater with cooking spray before grating the chilled cheese. This will further prevent sticking and make cleanup much easier.