A microplane grater is generally considered the best for Parmesan cheese because it creates a fine, airy texture that melts easily and enhances flavor.
Parmesan cheese, being a hard and aged cheese, requires a grater that can effectively break it down into small, manageable pieces. A microplane grater excels at this due to its very fine, sharp blades. When you run the Parmesan across the microplane, it shaves off delicate, feathery shreds. This fine texture is ideal for several reasons:
Enhanced Flavor: The fine grating increases the surface area of the cheese, allowing more of its aroma and flavor to be released. This results in a more pronounced Parmesan taste in your dishes.
Better Melting: The thin, airy shreds melt much more easily and evenly into sauces, soups, and gratins compared to thicker shreds or chunks produced by other types of graters.
Improved Texture: The light, fluffy texture of microplaned Parmesan adds a pleasant mouthfeel to dishes, preventing the cheese from clumping or becoming stringy.
While other graters like box graters can be used, they often produce thicker shreds that don't melt as well and can be less flavorful. Rotary graters can also work, but they may not create as fine a texture as a microplane.
When grating Parmesan with a microplane, apply gentle pressure and move the cheese across the grater in a smooth, even motion. Avoid pressing too hard, as this can cause the cheese to crumble or stick to the grater.