There are two truths when it comes to grating cheese for recipes and the like: First, freshly grated cheese tastes and melts way better than the pre-shredded stuff you buy in the bag, and second, I absolutely hate grating cheese. It makes my wrist hurt, I often scrape my knuckles, and it takes forever (relatively).
If you’ve got a standard, four-sided cheese grater, there’s a good chance you haven’t been using it to its full potential. According to Menu World, instead of holding it vertically in one hand, you should lay it down on a table or counter and grate your cheese from side-to-side instead of up-and-down.
The action prevents the grater from moving around while you hold it, is easier on your arms, and, since you’re putting pressure downward, should help the process go a bit quicker. It also allows the cheese to collect inside the grater instead of on the counter or straight into a bowl.
An extra tip? For easier grating, coat the grater with cooking spray ahead of time, especially if you’re attempting to grate a soft or sticky cheese.
Oh, and here’s one more – you can use an old toothbrush to help get all of those annoying little holes cleaned out afterward, saving your knuckles and your sponges during that process, as well.
It seems like such a simple thing! It’s kind of a wonder that many of us have never thought of it before now – but if you’re feeling silly, don’t worry, because you’re definitely not alone!
People everywhere have been taken aback, including me – and I gotta say, I can’t wait until it’s time to grate some more cheese!
I’m sure it won’t be long. Because, you know.