How can I grate soft cheeses?

Jacob R
  • How can I grate soft cheeses? Jacob R

    Sometimes I need to shred a block of a soft cheese such as mozzarella, or cheddar. When I use my grater, the cheese starts to get kind of chunky as I'm grating it. I end up wasting a lot of cheese when I try to grate it.

    It never happens when I grate harder cheeses like peccorino.

    Is there a way to grate softer cheeses without ending up with big pieces of wasted chunks? Is there a particular grater that works better for softer cheeses?

    I currently use a mandolin grater, and not a box grater.

  • I usually freeze mozzarella and then grate it (longer the better, unless you are in a hurry, then 20 minutes or so works OK). This works very well. Other soft cheeses, such as those meant to be eaten at room temp, brie, for example, I wouldn't freeze... Of course, I don't think many of us are grating brie anyway.

  • I find that mozzarella (and other soft cheese) is good sliced. I wouldn't want to freeze the cheese unnecessarily, just so I can get to use a grater.

    I think it's really only worth grating hard cheese.

  • Freezing cheese will force out moisture within the cheese, ruining some of its desirable characteristics. This may not matter for cheap cheese, but that $4 ball of today's fresh mozz might give you pause. You could still use the freezer though. Putting a soft cheese in the freezer for several minutes prior to serving will firm it up enough to grate it more cleanly.

    Another option is to grate it into larger chunks. Use the coarsest grater for the softest cheeses.

  • Spray the grater with cooking spray or rub the outisde with a little oil on a paper towel. It'll go through the grater much more easily.

  • Use a box grater instead of a mandolin. Because the mandolin has a larger blade, it's placing stress on a much larger piece of the cheese resulting in large breaks. If you use a box grater, you get more localized pressure on the cheese for shorter periods of time. You'll still get some breaking with mozzarella or cheddar, but not nearly as much. Any breaks in the cheese will also be much closer in size to the final shredded product than with a mandolin grater.

Related questions and answers
  • I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually raised up on the side you rub the potato on, exactly like I have nutmeg graters. Here are some pictures. Can anyone tell me the name of tis grater? Bonus if you can point me to a website that sells them. Thanks

  • , but the texture was all wrong. I was aware that the end result would be softer than pure emmentaler, but I wanted it to be something which can be picked up without smearing (harder than the usual wedges of processed cheese). Is there a good guideline/chart for what amount of proteins, solids, fat and water can I add to cheese to get a certain firmness of the final product? ...Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese. I used roughly equal amounts of emmentaler, portobellos (pureed

  • Possible Duplicate: Can I use cottage cheese instead of cream cheese when making a cheesecake? Can I use cottage cheese and ricotta cheese together for a cheesecake which needs to be baked. I bought cottage cheese instead of cream cheese for a recipe, can I substitute?

  • Ok, this picture has two sort of weird looking holes, but the one I'm asking about is on the left side of the picture - the metal sort-of puckers up, like it's been punched through from the back side. I've tried this kind of grater to zest things before, with no success, and it clearly mauls cheeses... I can't figure out what it's for!

  • I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?

  • Possible Duplicate: Can I eat cheese which has been “infected” with blue cheese mold? A while ago I got a chunk of blue cheese and stored it in the fridge. A little later, we bought some cheddar cheese and I stored it in teh same compartment of the fridge as the blue cheese. Now the cheddar cheese has mold on it. I've never seen mold on cheddar cheese appear this quickly, so I'm wondering if having the blue cheese in my fridge actually makes mold appear on my other cheeses more quickly?

  • Due to my affinity for baked goods, I decided to try creating key lime pie filling from scratch. I've done so twice now using two recipes. The first of which calls for key lime zest as a primary ingredient. The second of which does not, though a recommended modification of the recipe, which I followed, does call for it. Timing the process, it took me about 20-25 minutes to grate 3 tsp. of zest from my key limes using a planar grater/zester and a small ceramic bowl. I would like to significantly speed up this process if I can, but the size and texture of key limes makes them difficult to zest

  • I'm not sure what types of cheeses, crackers, sausages are needed for a holiday spread. What types of cheeses and sausages are acceptable use for this type of thing? What will give me a decent variety? Would it be better to have a cheese spread instead of the traditional sliced cheese?

  • When I melt soft cheese into something, I don't use the eatable rinds, because they ruin the whole texture. But sometimes the cheese is expensive (like DOC rawmilk camembert, or handmade gorgonzola), and there is still lots of cheese sticking to the rinds, so I don't want to throw them away. On the other hand, they are too dry and unpleasant to eat them on bread or similar. I don't think they'll do well in a soup like parmesan rinds. Does anybody know a good use for the rinds? Or should I just continue throwing 40% of the cheese weight away?