Key Takeaways
- The best way to shred cheese without confusion is to freeze the block about 30 minutes before shredding.
- This trick works best for half -hard cheese like Cheddar, Gouda and Swiss.
As a recipe developer, which has made many delicious cheesy recipes, I grabbed and shredded with a cheese tire – more like a huge mountain – with a cheese. So I know that it can be a dangerous job. A wrong step and I suddenly grated more than just cheese. In addition, the box drivers themselves can be unwieldy, which leads to a chaos made of cheese that are distributed on my kitchen counter. And at the end of the entire process, the grater is smeared with cheese, which makes it almost impossible to clean.
Simply recipes / photo illustration of Wanda Abraham / Getty Images
So what is my trick to anchor with a box cheese or crush cheese without hurt me, get mixed up or lose my mind? I put the cheese block in the freezer before I rared it or chopped it.
The intelligent hack to shred cheese easily without making a chaos
Half -hard cheese such as Cheddar, Gouda and Swiss are too flexible to shred directly out of the fridge. Their flexible nature means that you give in pressure, which causes blocks to bend and break when you try to push them through the box tire.
If the cheese is at room temperature, you also run the risk of transforming it into a bunch of “cheese paste”. This happens when the cheese is smashed through the grids instead of gliding over them. None of these results is cheap, but luckily you can solve the problem by freezing your cheese!
Give your cheese in the freezer for about 30 minutes before chopping it. This is just enough time to partially freeze it and consolidate it, so it is easier to cross the box tire holes without making a chaos.
A longer freezing time is not necessarily better. Full of frozen cheese is impossible to rub, and you will be forced to wait for what defines the whole purpose of freezing. Larger cheese blocks may need a little more time, but check the 30-minute brand to be safe. And if you don’t crush the entire block, no problem. Wrap it in and store it in your fridge.
3 more helpful tips for grating cheese
- How to concern hard cheese: If your cheese like Parmesan and Grana Padano is hard, you may have the opposite problem. The cheese can be too dry and heavy to make the grille easy. To fix the problem, set a little moisture by wrapping the block in hardly moist cheese cloth or a clean, damp paper towel. Then put it in a zipper bag and store it in a high -beaming compartment, like a cheese drawer in your fridge. Depending on how dry your cheese is, this could only take an hour and up to one day.
- Protect your fingers: You should also consider the use of hard cheeses to the grille A silicone slide To have your cheese firmly under control and protect your fingers. Cheese can be slippery and accidents are not fun.
- Use parchment paper to catch your cheese: Place a large piece of parchment paper under the box drivers to catch all of your grated or crushed cheese. Skip the bowl or plate, which can be unstable and cumbersome. The parchment paper on your counter offers a safe, flat surface. When you’re done, pick up the parchment and push the cheese out for cooking or storage.
