If you are going to understand the concepts of Cheese Grating
, you need to know that the Technique is dependent on 3 main factors.
-Dish you are making
-Type of Cheese (colby, parmesan, cheddar etc...)
-Type of Grater (electric, hand, flat etc...)
The Dish you are Making
First of all, looking at the recipe will give you an idea of what skills are going to be needed to grate the cheese properly. Are you making pasta? Maybe it's pizza? Or maybe just cheese on toast. Different meals are going to require different cheeses and different consistencies of cheese, which brings me to the next factor.
The Type of Cheese
Some cheeses grate really easily and others just won't grate at all. Harder, firmer types of cheese generally grate really well while soft cheeses are best to be broken up. Motzarella is also usually broken up over the top of pizzas and parmesan is almost always grated finely over pastas and into dishes. You can also finely slice parmesan as well as turn it into a fine powder.
The Type of Grater
Most people use a normal hand grater at home but this isn't always the best option. Rotary Cheese Graters are an excellent option as too are Drum Cheese Graters. You would usually use these 2 types of graters if you are cooking for the masses and using firm cheeses that you buy at the supermarket. Parmesan requires it's own type of grater which is much finer than other graters.
You might be wondering what a rotary cheese grater even is? It's a cheese grater with a drum inside. It has a handle or crank that you turn. This makes it much easier and faster to grate cheese, really handy for when you have a lot of people to feed.
I hope you've enjoyed this article and found it useful.