Trouble with Cheese Grater: Any Tips for Clumping Cheese?

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Discussion Overview

The thread focuses on various experiences and tips related to using cheese graters, particularly in the context of preparing for cooking shows. Participants share their personal methods for preventing cheese from clumping while grating and discuss different types of graters they prefer.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, suggests warming cheese slightly to release oils, while another prefers using it straight from the fridge.
  • Several users mention tapping the grater to prevent clumping during use.
  • One participant shares their experience of using the ultimate mandolin (UM) for grating cheese, expressing satisfaction with its performance.
  • Another participant notes that they have sold the UM at their shows and are getting better at using it.
  • One participant describes a successful experience grating cheese after briefly freezing it, finding it easier than using cheese from the fridge.
  • Some participants discuss the importance of warming cheese properly before grating, with one noting that cooling can lead to clumping issues.
  • One participant shares a humorous nickname for the grater, referring to it as the "Crank and Spank," and emphasizes the need to avoid applying too much pressure while grating.

Areas of Agreement / Disagreement

Views differ on whether warming or freezing cheese is more effective, with some participants advocating for warming while others have had success with freezing. There is no clear consensus on the best method to prevent clumping.

Contextual Notes

Participants are primarily discussing their personal experiences with cheese graters in the context of cooking shows and home cooking, sharing tips that have worked for them without implying any official guidance.

Who May Find This Useful

Consultants preparing for cooking demonstrations or those interested in improving their cheese grating techniques may find the shared experiences and tips helpful.

dymplz8
dymplz8
Messages
187
I am having my first cooking show this weekend (possibly) and I am making the Jerk Chicken Nachos. I wanted to use the cheese grater to grate the cheese onto the nachos but when I was practicing yesterday the cheese kept clumping up in the grater. :yuck: Does anyone have any suggestions about how to keep it from doing that. I heated the cheese up slighly before I shredded it, but I'm wondering now if maybe I need to freeze it instead. Any help would be appreciated.
 
I would rather use it slightly warmed like you did. Warm it only till the oils start to release on the surface of the cheese.

Then, as you are turning, tap out the cheese every so often. This helps so it doesn't all stay in the barrel and clump. Clear as mud?
 
Heating it is definately better than freezing. Try spraying the grating drum with a little oil with the spritzer; that helps it not stick:thumbup:
 
If you still don't like how it's working, you can use the ultimate mandolin and the box grater blade!
 
I have been using the UM to grate cheese. I only like the DCG for parmesean cheese - I do not like if for hard cheeses.

I personally wish we would come out with and old fashion big box grater like my mom has had for years! HA!

But since I have been using the UM. I have sold one at my last 2 or 3 shows. And have others interested in it. And I am getting good at using it, haha!:D
 
jrstephens said:
I have been using the UM to grate cheese. I only like the DCG for parmesean cheese - I do not like if for hard cheeses.

I personally wish we would come out with and old fashion big box grater like my mom has had for years! HA!

But since I have been using the UM. I have sold one at my last 2 or 3 shows. And have others interested in it. And I am getting good at using it, haha!:D
Click to expand...

I agree, my last 4 or 5 shows, I have sold at least 1 or 2...;) Also you can grate most of it at home & just bring a small piece to show in your demo. Also use the spraying the drum trick! ;)
 
I never heat mine or put it in the freezer, just right out of the fridge and usually don't have a problem w/the grater and I have used it for years. You do however have to sometimes tap some of the cheese out to keep it from clumping though.
 
I made the chicken jerk nachos for 3 of my 1st shows. They were a total hit.

The way I used my cheese on the UM and I kept it in the freezer just for about 2 or 3 min. It seemed so much easier, and I feel it worked better then from the fridge.

Good Luck !!! You will have a hit show and will have taught many how to make a super easy dinner (I make this for my family and they love it. I add beans and rice for the side )

or a yummy snack..
 
Remember with the DCG, the softer the cheese, the softer the squeeze. Make sure that you aren't squeezing the heck out of it (that's what I used to do!) and that may help as well.
 
Warming it does wonders BUT it has to still be warm when you put it in the grater. If you warm the whole block and parts never got warm, it doesn't work. If you break it into smaller pieces and warm it all at once, the ones you do last will not be warm by the time you get to them. I usually break a couple chunks off, warm those up, grate and repeat. Works like a charm!
 
When using it at your demo, also suggest they buy it to grate their egg yolks for deviled eggs
grate flavored croutons for homemade bread crumbs
hershey bars for chocolate garnishes
 
DcgI USUALLY DON'T have a problem with the DCG, but occasionally I find that certain brands of cheese give me trouble - maybe the M/F % is higher or something???

I have always been told to put it in the microwave for 7 seconds - just until it is 'sweating' to bring the natural oils to the surface...but I have never had to do this.

I have heard putting the cheese in the freezer, but it was suggested to leave it in there for a longer time (10-15 minutes).
 
Teresa Lynn said:
When using it at your demo, also suggest they buy it to grate their egg yolks for deviled eggs
grate flavored croutons for homemade bread crumbs
hershey bars for chocolate garnishes
Click to expand...
What a great idea! I've not heard that before, but will definitely tell people about that and give it a try myself. I love to make (and eat :p) deviled eggs, but hate the clumps.

Thanks!!!
 
stefani2 said:
I have heard putting the cheese in the freezer, but it was suggested to leave it in there for a longer time (10-15 minutes).
Click to expand...

When I first started PC, the trend was to freeze the cheese. But, you had to squeeze the grater so much; it was too much pressure on it & mine eventually broke. Micro-ing it is so much better IMHO.
 
  • Thread starter
  • #15
Thank you so much for all of your suggestions. I went and puchased a couple of blocks of the cheese I will be using this weekend so that I can practice using both the DCG and the UM and figure out which one to use at the show. I am already using the UM to slice up the limes and Red peppers, so I'm hoping I can master the DCG so that I can show that product too.
 
wadesgirl said:
Warming it does wonders BUT it has to still be warm when you put it in the grater.
Click to expand...

So that was the problem the last time I used mine!! I warmed it up during setup and then did intros, etc. when I went to grate the cheese it was just a huge gloppy mess in the drum. I guess it had cooled back off enough to cause problems. Not great for a demo! Thanks for the tip!
 
hperschnick said:
So that was the problem the last time I used mine!! I warmed it up during setup and then did intros, etc. when I went to grate the cheese it was just a huge gloppy mess in the drum. I guess it had cooled back off enough to cause problems. Not great for a demo! Thanks for the tip!
Click to expand...

Have the guest who is doing the grating warm it up for you. Or if you aren't doing an interactive show, ask the host to pop it in the microwave real quick. Then while she's doing that explain to the guests why.
 
I have to say that I'm now in love with my DCG! I am making the Jerk Chicken Nachos for dinner, again, and I bought an 8 oz. block of cheddar and Monterey jack cheese blend. I cut it into four sections. CONFESSION: I put the first section into the microwave for 30 seconds and of course, it started melting at 12ish seconds!:) Duh! Okay, so the next section I only put in for 9 seconds. Then I grated it in the DCG, very gently and barely pushing on the handle. It grated beautifully! I was so excited. I did the other two sections the same way. Only a very thin, small square of cheese was left stuck to the plastic part. I can't wait to show this off at a show. This is quite a soft cheese, softer than just regular cheddar.

I just had to share!
 
I also use it to grate peeled garlic when I'm sauteeing shrimp
 
LOL! I call it the "Crank and Spank" because you crank the handle and spank the side to get the cheese out. I will have to warm mine from now on.
 
I was sooo excited about using it. I can see why the handle breaks so often because I put a lot of pressure on mine most of the time. Totally unnecessary. I've never broken this one, but I'm careful of where I put the pressure. Now, I think I don't need to use so much pressure.
 
"Crank and Spank"! I love it! Too funny.
 

Frequently Asked Questions

Trouble with Cheese Grater: Any Tips for Clumping Cheese?

Clumping can occur when grating cheese due to moisture content. To prevent this, try using a block of cheese that is well-chilled. Cold cheese tends to grate more easily and reduces the chances of clumping.

What type of cheese is best for grating without clumping?

Hard cheeses like Parmesan, Pecorino, and aged Cheddar are typically the best for grating without clumping. They have lower moisture content compared to softer cheeses, making them easier to grate and less prone to sticking together.

How can I keep grated cheese from sticking together?

To keep grated cheese from sticking together, you can toss it with a little cornstarch or flour. This helps absorb moisture and keeps the cheese separate. Alternatively, you can also use a non-stick spray on the grater before grating.

Is there a specific grater that works better for cheese?

Yes, a box grater or a microplane grater often works better for cheese. A box grater provides multiple grating options, while a microplane grater produces fine shreds, which can help reduce clumping.

Can I use a food processor to grate cheese, and will it clump?

You can use a food processor to grate cheese, and it can be very efficient. However, be cautious not to over-process the cheese, as this can lead to clumping. Pulse the cheese in short bursts to achieve the desired texture without turning it into a paste.

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