Parmesan, commonly known as Parmigiano-Reggiano, is a hard granular cheese made from cow’s milk that must be matured for at least a year. Despite being frequently referred to as a hard grating cheese, aged cheddar actually has a significantly firmer texture than parmesan. The parmesan cheese’s body is thick and creamy with crisp calcium lactate granules that give it a distinct, almost bubbly texture.
This is the reason you know the right way of grating parmesan cheese. Without further ado let’s find out the way of grating parmesan cheese with our experts.
How to Grate Parmesan Cheese
you may buy pre-shredded or grated Parmesan cheese, but freshly grated cheese is much tastier and less expensive. Go to the deli or chilled department of the grocery store to purchase the fresh cheese if you want it pre-grated. Avoid the dry Parmesan that is packaged in a cardboard tube. It has no flavor and, in my opinion, tastes like sawdust. It cannot be used in any dishes.
So, how do you grate parmesan cheese? I have tried the following methods. These are very effective.
Method 01. Use a Microplane
Microplanes are among my favorite cooking tools. Hard cheeses, raw ginger, and entire nutmeg can all be grated with them. They work well for zesting citrus as well.
Simple cheese shavings fall out the other side after running the cheese along the Microplane’s surface. This is how I incorporate Parmesan into spaghetti. For everyone to use to grate cheese onto their pasta freshly, I placed a Microplane and a slice of cheese on a plate and set it out on the table.
This is how I like to grate little amounts of fresh Parmesan cheese.
Method 02. Use Box Grater
When you want the texture of the cheese to stand out as much as the flavor, some recipes may call for larger parmesan, use a box grater to get the work done. For semi-hard cheeses like Fontina, Cheddar, Monterey Jack, and Gruyère, use the largest shredding holes.
Method 03. Using Food Processor
This is my favorite by far. I use a food processor whenever I need more than a cup or two of grated Parmesan. I typically purchase a large wedge of cheese, grate it completely in the food processor, and freeze it so that it is always ready to add to dishes. It is quite useful to have this on hand. It does not need to be freshly grated before cooking in recipes. The preliminary planning saves time and money.
Here is my method.
Chop the Parmesan into 1- to 1-1/2-inch pieces using a sturdy knife.
Place the fragments in the food processor’s bowl with the standard metal blade installed. Don’t fill the bowl too full. I process half of a 1-1/2 pound slice of cheese at a time.
Once the food processor is running, add the cheese and pulse until the desired texture is achieved. Depending on the cheese’s hardness, a different amount of time may be needed. The edges need more processing because they are frequently tougher. If there are still any chunky chunks, check it occasionally and stop processing. This batch of Parmesan required roughly 2-3 minutes to process to the correct texture; in the past, it has taken up to 5 minutes. My Parmesan has been prepared to resemble the size and feel of the shakers found frequently on the tables of pizza restaurants.
Can You Grate the Whole Parmesan Cheese?
When using a microplane or grater to shred parmesan that you purchase in wedges for use in the kitchen, you may have pondered what to do when you come close to the wedge’s edge. Don’t worry, you can grate the whole parmesan cheese. Let me tell you how.
Look for the rind line, which is frequently easy to spot once you pay attention to it. The rind line is typically visible approximately half a centimeter (or a quarter inch) from the edge, though this might vary depending on the age and how the cheese was stored. Avoid utilizing the dark outer layer as it is dry and rough. A little bit is OK, especially from the rind-cheese border, but once the cheese gets hard and difficult to grate, throw it away and start a new wedge.
Once the cheese has been shredded, you’ll also notice a difference in the way it looks. The cheese that is grated with a microplane should be white, curly, and fluffy. You’ve hit the rind if the grated cheese appears hard, dried-out, straight, and waxy, and the color changes from white to yellowish.
Can you Grate Parmesan Cheese in a Blender?
You can grate hard cheese like parmesan in a blender easily. I have found in my research that somewhat grating the cheese in a blender is faster than a microplane or box grater. Let me show you the process I have done.
Prior to placing the Parmesan cheese in the blender, chop it into pieces measuring one to two inches. You’ll then utilize the speed button to adjust it to the desired level based on the model; depending on your particular blender model, you may need to experiment a little. If you’re using a Vitamix, Blender Babes advises utilizing the five or six speeds and blending for 15 to 30 seconds. The degree to which you want your Parmesan cheese to be grated, though, truly determines how this works.
Grate Parmesan cheese more quickly and in larger quantities with a blender than with a Microplane. You may always have delicious, fresh Parmesan cheese – whether you want it for spaghetti, salads, or just to put in your mouth, as you choose!
Read Related: The best grater for parmesan cheese.
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