Help! Grating Cheese at a Party - Solutions Wanted

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Discussion Overview

The thread discusses various methods for grating cheese at parties, focusing on personal experiences and techniques shared by participants. Different approaches, including using the microwave and freezer, are explored, along with the challenges faced when grating different types of cheese.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions difficulty with cheese clumping when grated at parties and seeks advice.
  • Another participant suggests microwaving cheese briefly to bring out the oils for easier grating.
  • Several users share their experience of freezing cheese to make it firmer before grating.
  • One participant notes that they ask hosts to buy pre-shredded cheese for shows.
  • Another participant indicates that they have heard mixed advice about using the microwave versus the freezer for different types of cheese.
  • One participant shares a humorous anecdote about their early experiences with grating cheese and the embarrassment of clumping.
  • Some participants mention specific brands of cheese that may require different methods for optimal grating.
  • One participant emphasizes that fresh mozzarella is not typically intended to be shredded.

Areas of Agreement / Disagreement

Views differ on the best method for grating cheese, with some participants favoring the microwave and others preferring the freezer. No clear consensus emerges on a single best practice.

Contextual Notes

Participants share their personal experiences and preferences regarding cheese grating techniques, reflecting a variety of approaches based on individual circumstances and cheese types.

Who May Find This Useful

Consultants looking for insights on cheese grating methods and personal experiences shared by peers in similar situations may find this discussion relevant.

L
Langrco
Gold Member
Messages
60
I have not found a good way to grate this at a party, it clumps on me, any advise would be great
 
zap it in the microwave for a few minutes to bring the oils to the top
 
  • Thread starter
  • #3
I thought the reason was because it was to soft, I was thinking of the freezer to make it firmer, glad I asked first.
 
I put mine in the freezer. Haven't tried the micro. For shows I ask the host to buy shredded.
 
I put mine in the freezer as well.
 
There has been some discussion on here recently that you should microwave for use with the cheese grater, but freeze for the Ultimate Mandolin. And, obviously, you would microwave for a few seconds, not minutes... ;)
 
I freeze for using the cheese grater.
 
RaggedyAunt said:
And, obviously, you would microwave for a few seconds, not minutes... ;)
Click to expand...


Hhmmm, I'll have to give that a try;) :p
 
Get the cd from the suppy order "Cooking Show live with Julie Cicero", she gives a great show, great tips and is a top seller. I listen to it over and over in my car.She also advises to put the softer cheese in the microwave to bring the oils to the top and it grates much easier.
 
sorry, I meant SECONDS was distracted I apologize!!!
 
When I first started 9 years ago we were told to put the cheese in the freezer...and the drum too, if we wanted. Within the last two years, the "zap in microwave" tip came out. Microwave works MUCH better. I've also heard "the softer the cheese, the softer the squeeze...the harder the cheese, the harder the squeeze". My first few shows I was so nervous I squeezed that thing so hard it's surprising it didn't break!! All the cheese clumped up inside and I had to dig it out with a knife :eek: VERY embarrassing!
 
weekly bites mentioned buying string Mozzarella cheese and cutting it in half and then putting it in the cheese grater. I went looking for it online and got side tracked.
 
Teresa Lynn said:
sorry, I meant SECONDS was distracted I apologize!!!
Click to expand...
I assumed so, Teresa, but you know how some people take things literally. Didn't mean to upset you. I said it in a lighthearted way.
 
I wasn't upset, I just wanted to clarify I did intend to type seconds.
 
My rule is: Soft cheese (moz, cheddar, etc) - micro
Hard cheeses (parm, asiago, etc) - freezer
 
I like the microwave to sweat the cheese, too. Although, I find for one particular brand of mozzarella (Black Diamond -- probably just a CDN brand) the freezer is the only option that works. Their mozza is just too gummy.
 
  • Thread starter
  • #17
that was actually my thought from now on
 
  • Thread starter
  • #18
Ok, I will try the microwave for like what 5 seconds, the problem mentioned before clumping and having to dig it out and it isn't shreaded at that point and you can't spread it on the pizza crust. But the bagged already shredded sounds really good. I haven't had a problem with the other cheeses yet. I did try the freezer at a home party and it was too hard with the mandilan
 
The microwave will release the oils in the soft cheese making it nonstick to the grater barrell. Sticking it in the freezer makes it too hard & could break the grater. This is why HO is not using the freezer method anymore.
 
Langrco said:
Ok, I will try the microwave for like what 5 seconds, the problem mentioned before clumping and having to dig it out and it isn't shreaded at that point and you can't spread it on the pizza crust. But the bagged already shredded sounds really good. I haven't had a problem with the other cheeses yet. I did try the freezer at a home party and it was too hard with the mandilan
Click to expand...

For the time in the microwave, this depends on the size of the cheese. But I usually go 10 seconds first, then see how the oil is on the outside of the cheese!:)
 
Langrco said:
Ok, I will try the microwave for like what 5 seconds, the problem mentioned before clumping and having to dig it out and it isn't shreaded at that point and you can't spread it on the pizza crust. But the bagged already shredded sounds really good. I haven't had a problem with the other cheeses yet. I did try the freezer at a home party and it was too hard with the mandilan
Click to expand...

You can really tell the difference from the microwave. I usually do about 8 seconds. It doesn't seem like very long but any longer and your cheese starts melting.

I always heard freezer for motz but I'm too lazy I just deal with it. Maybe I'll have to try the microwave next time.
 
One other thing... fresh mozz isn't really intended to be shredded. Not sure if that's the problem or not.
 
I determine how many seconds according to the wattage of the microwave not the size of the cheese I tell guests do it for 6 seconds and check, because
it's very hard to grate queso
 

Frequently Asked Questions

What are some quick tips for grating cheese efficiently at a party?

To grate cheese efficiently at a party, consider using a food processor with a grating attachment for larger quantities. If you're grating by hand, use a box grater with a sturdy base to prevent slipping. Make sure the cheese is cold, as it grates more easily. Also, pre-cut the cheese into smaller blocks to speed up the process.

Can I use Pampered Chef tools for grating cheese?

Yes! Pampered Chef offers several tools that are great for grating cheese, such as the Microplane Grater and the Box Grater. These tools are designed for efficiency and ease of use, making them perfect for party settings.

How can I prevent cheese from sticking to the grater?

To prevent cheese from sticking to the grater, you can lightly spray the grater with cooking spray or rub it with a small amount of oil before grating. Additionally, grating cold cheese helps reduce sticking, as it tends to be firmer and easier to handle.

What types of cheese are easiest to grate at a party?

Hard cheeses like Parmesan, Pecorino, and aged Cheddar are generally easier to grate than softer cheeses. If you're using softer cheeses, consider chilling them in the refrigerator for a bit before grating to make the process smoother.

How can I involve guests in the cheese grating process at a party?

You can set up a cheese grating station where guests can take turns grating cheese for a fun, interactive experience. Provide a variety of cheeses and tools, and encourage guests to experiment with different types. This not only engages them but also adds a personal touch to the cheese platter.

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