I have always been one of those at home cooks that have mastered the premade meals but there are a few dishes enjoy making from scratch and all of the dishes include my favorite food , CHEESE! Cheese is just a beautiful ingredient, why do you think the biggest chefs on this earth use it . Yes , I’m talking about the Italian People Pizza, Pasta … then some more pizza again.

Before understanding the concepts of Grating Cheese, you need to know that the whole thing is dependent on 3 top factors.

* Food you are preparing * The Cheese (colby, parmesan, cheddar etc…) * The type of Grater you are using (hand, rotary, drum etc…)

The Recipe that you’re cooking

Firstly , having a look at the recipe will give you a good idea what techniques are going to be used to grate the cheese in the correct way . Are you making cheese sticks ? Maybe it’s none of those ? Or maybe just cheese on toast. Different meals are going to require different cheese and different consistencies of cheese, which brings me to my next tip.

The Type of Cheese you are using

Most of the cheeses grate really easily and other types of cheese just doesn’t grate at all. Harder, firmer makes of cheese most of the time, grate very well, while soft cheeses are usually best to be broken up into pieces. Mozzarella is mostly broken up into chunks over the pizzas, and parmesan is usually always grated finely over pastas . You can also finely chop parmesan and also turn it into a fine powder.

The Type of Grater

Average people use a stock hand grater when they are cooking at home but from experience this isn’t always the best option. Rotary Cheese Graters are an excellent choice, as are Drum Cheese Graters. You would probably use these two types of grater if you are cooking for the masses and using mostly firm cheeses that you would buy at the shop . Parmesan usually needs it’s own make of grater which is much finer than most graters.

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