General Question

Ltryptophan's avatar

Why are holes needed for the finer grating of cheese?

Asked by Ltryptophan (9106 points ) December 14th, 2011

So a cheese grater is usually ported. For Romano cheese I just take a serrated knife and sort of sand the top layer off with the serration pointed straight down onto the cheese. That makes a nice effect.

So why are the finer sides of cheese graters not more like files?

Here are my thoughts on why a cheese file isn’t common: the cheese would clump up (I find it does on those tiny little punches anyway), it is more cost effective to make piercings in the metal that jut out tiny barbs than to make a surface that is molded like a file (the tiny holes are unintended)...

Thoughts?

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7 Answers

jazmina88's avatar

I use the tiny holes for zesting and nutmeg.
On cheese, never.

thorninmud's avatar

I think the microplane rasps are the ideal tools for grating dry cheeses. They let the shavings pass through, so they don’t collect between the cheese and the grater and get compacted as you continue to grate.

JilltheTooth's avatar

I use them on very hard dry cheeses that I want slightly more shred than dust. That said, unless the weather is really bad, you need to go outside. ;-)

marinelife's avatar

The holes are there so the cheese does not clump up.

laureth's avatar

Romano is hard and flaky. Mozzarella isn’t, and would turn to mush rather than tiny pieces.

mrrich724's avatar

Romano is easier to do that with than a moist cheese, a more moist cheese, like mozarella, or even mild cheddar, may not flake off as nicely.

rooeytoo's avatar

@marinelife explains the whole question very succinctly! Soft cheese clogs up the small openings.

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