Tips, tricks or hacks.

[JAS_OH1]

To grate Parmesan, I use my small/mini food processor.
View attachment 131693

Do you grate up a lot all at one time then? For me, I just don't want one more thing to clean up, so it's easier to just use the handheld rotary grater and keep it in the fridge. Hard cheeses like Parm don't tend to mold or go off easily, thankfully. But if I needed to make a big batch for a party or something, I can see how this would work really well!

 

[badjak]

I have one of those rotary cheese graters, but it doesn't work very well with the terrible cheese we get here.
Comes in blocks, processed stuff ..
I throw it in the freezer and it crumbles when cutting. Which is great as I don't eat the stuff raw any way. Onnly when it has melted.
But I definitely can taste the difference between proper cheese and the processed s@#$.

 

[JAS_OH1]

I have one of those rotary cheese graters, but it doesn't work very well with the terrible cheese we get here.
Comes in blocks, processed stuff ..
I throw it in the freezer and it crumbles when cutting. Which is great as I don't eat the stuff raw any way. Onnly when it has melted.
But I definitely can taste the difference between proper cheese and the processed s@#$.

So I do remember you mentioning before you didn't eat raw cheese, but that's because you don't get proper cheese there? If you could get good cheese you'd eat it raw?

 

[badjak]

So I do remember you mentioning before you didn't eat raw cheese, but that's because you don't get proper cheese there? If you could get good cheese you'd eat it raw?

No.
I don't like the texture of cheese

 

[JAS_OH1]

No.
I don't like the texture of cheese

Even soft cheeses like goats cheese?

 

[badjak]

Even soft cheeses like goats cheese?

Those especially...

 

[JAS_OH1]

Those especially...

I understand the texture thing. I'm that way with cottage cheese, some meats like ham, and certain vegetables.

 

[Morning Glory]

I don't know if most Italians love a great aged parm as much the Italian Americans do.

I think they do love it but not sure they would use such large quantities in a recipe as American Italians do. But I'm not expert. Maybe ask our resident Italuan MypinchofItaly?