Um: Grating Soft Cheeses Question

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Discussion Overview

This thread discusses experiences and challenges related to grating soft cheeses using the Pampered Chef Ultimate Mandoline (UM) and the Deluxe Cheese Grater (DCG). Participants share their personal experiences, tips, and concerns about using these tools in cooking demonstrations.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses a dislike for the Deluxe Cheese Grater when grating cheddar cheese but finds the UM effective for soft cheeses, despite some issues with cheese balling up.
  • Another participant shares their apprehension about using the UM but plans to test it out soon.
  • One user mentions that they do not use the food holder with the UM, comparing it to a box grater and emphasizing the need for caution at the end of grating.
  • Another participant suggests microwaving the cheese briefly before grating to improve the process and mentions freezing the cheese to prevent balling.
  • A participant shares their positive experience with the UM, noting its ease of use and safety features compared to another brand's mandoline.

Areas of Agreement / Disagreement

Views differ on the effectiveness and comfort level of using the UM and DCG, with no clear consensus on the best method for grating soft cheeses.

Contextual Notes

Participants are sharing personal experiences and tips related to their use of the UM and DCG in cooking, particularly in the context of demonstrations as Pampered Chef consultants.

Who May Find This Useful

Consultants looking for insights on using the UM and DCG for grating soft cheeses may find these shared experiences helpful.

kam
kam
Staff member
Messages
3,655
In the past I have tried (and hated) the deluxe cheese grater for grating cheddar cheese.

Being a new consultant I was getting a little nervous on demo-ing recipes with mozz or cheddar cheeses - just on the fact that I would have to grate the cheese with the Deluxe Cheese Grater.

Then I got my kit and I saw that the UM could be used to grate the soft cheeses! Well, I LOVE using it for that! It works wonderfully - with the exception of one tiny thing.

Does anyone else have a problem with the end of the cheese "balling" up and not grating, or slipping out from under the holder? It seems that I am not using all the cheese.

If a recipe calls for 8oz and I cut the block up into small pieces to use on the UM, then after EACH piece, I have leftover that I am not using. At home, I have no problem using a knife to chop the remainder into smaller pieces, but I don't want to do this in front of anyone.

Any ideas for demos? Am I doing something wrong?

Thanks,
Kathleen
 
I am afraid of the UM! I dont want to use it, but this week I will be using it. I am testing it out this week!

Sorry no helpful hints from me.
 
When I grate cheese with the UM, I don't use the food holder. It's not necessary, because the grating blade doesn't have the same safety feature as the other blades. And it's just like using my box grater - you just have to be careful that you don't get your skin or nails in the way at the very end. :)
 
Try the DCG again, but nuke the cheese for 7 seconds before grating. The oils will come out and coat the drum. As for the balling, I think it is because it is a softer cheese. Try freezing the cheese for about 15 minutes before shredding.
 
  • Thread starter
  • #5
Ann & Kate,

Thanks for the tips!

I will have to cook something tonight that requires grated cheese! :)

-Kathleen

PS: don't be afraid of the UM.

I have another brand Mandoline (purchased years ago) and I have used it maybe once. HATED IT.

BUT, the Pampered Chef UM is so easy to use - I have used it 4x this week so far. I like that the blade closes after each slice. I also like that the blade "stores" closed.
 
chefann said:
When I grate cheese with the UM, I don't use the food holder. It's not necessary, because the grating blade doesn't have the same safety feature as the other blades. And it's just like using my box grater - you just have to be careful that you don't get your skin or nails in the way at the very end. :)
Click to expand...


Thanks for saving my fingers. . .that's what I was going to say.
 

Frequently Asked Questions

What is the best way to grate soft cheeses?

The best way to grate soft cheeses is to use a box grater or a microplane. For very soft cheeses, such as mozzarella or ricotta, you can also use a food processor with a grating attachment or simply crumble them with your hands for a more rustic texture.

Can I use a regular cheese grater for soft cheeses?

While you can use a regular cheese grater for soft cheeses, it may not yield the best results. Soft cheeses can stick to the grater, making it difficult to achieve even grating. A microplane or a food processor is often more effective.

Should I chill soft cheeses before grating?

Yes, chilling soft cheeses in the refrigerator for about 30 minutes before grating can help firm them up, making them easier to handle and grate without sticking.

What types of soft cheeses are best for grating?

Soft cheeses like mozzarella, goat cheese, and feta can be grated, but they will have different textures. Mozzarella is often used for pizza and pasta dishes, while goat cheese and feta can add flavor to salads and spreads.

How do I clean my grater after using it for soft cheeses?

To clean your grater after using it for soft cheeses, soak it in warm, soapy water for a few minutes to loosen any stuck cheese. Then, use a brush or sponge to scrub it clean. Rinse thoroughly and dry before storing.

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