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Remove the rind from the cheese.
Cut off a good piece that is easy to hold.
Depending on the desired cut, you can use the large holes for a gratin
Or the small holes for a crêpe or omelet. If the texture is finer, the cheese will melt more quickly.
Place the cheese flat on the grater.
Apply pressure, pushing the cheese toward the end of the grater.
The process is the same for the fine grater. Still using the palm of your hand, apply pressure and push the cheese toward the bottom.
You can see the difference in texture.
If you’re using Parmesan, don’t discard the rind.
Soak it in oil for a week. You’ll get Parmesan oil to use in a vinaigrette or to drizzle over pasta.