4 Methods: Using a Microplein Using a Square Grater Using a Rotary Grater Impromptu Cheese Grating

Cheese is the main side dish. Of course, grating this product with a grater is a very simple task, but there are many ways to cut it. delicious treat... Here are some shredded ways to shred cheese.

Steps

Method 1 of 4: Using Microplane

1. 1 Grate the cheese on a special Microplein grater. This grater consists of a handle connected to a long, flat grate with small, sharp teeth. They are usually used to rub the zest. citrus fruits or garlic, but they are totally fine when it comes to grating cheese.
   • Since the cheese is very fine on this grater, it is best to use it for hard varieties such as parmesan or pecorino. If you rub soft cheese, such as mozzarella, on it, you get a soft mass instead of pure grains of cheese.
2. 2 Unroll your cheese bar. If it's too big to fit in your hand, cut it into comfortable pieces. Shredding small holes faster than large holes will result in an error and you could injure yourself.
3. 3 Hold the grater on a plate or board, gently and firmly press down on the cheese and guide it up and down. Continue until you get the amount you want.
4. 4 Move the metal edge of the grater slightly away from the edge of the dish to empty out the trimmings. If necessary, use a dough brush to remove them.
5. 5 Select the appropriate clove size for the desired cheese size. Microplanes are found in various diameters, from large to small. Finely grated cheese is used for pizza. Medium cheese is thicker and good as an addition to baked potatoes or salad. The coarsely grated, the thickest, will good complement to the pasta.

Method 2 of 4: Using a square grater

1. 1 Use a square cheese grater. It is four-sided kitchen appliance, on each side of which there are teeth of different diameters.
   • Due to the fact that this grater also has large teeth, it can be rubbed on it and soft cheeses such as mozzarella and hawarty.
   • Whichever dish you choose, graters are suitable for everyone. Medium holes are good for garnishing tacos, but not as good as slicing parmesan cheese for spaghetti.
2. 2 Rub the product on medium to large holes. This way you won't hurt your fingers while you rub. the right amount cheese.
3. 3 Lightly coat the surface of the grater you will be using with cooking spray. This will help the cheese slide easier.
4. 4 Let the grater decide how you use it. Hold a square grater without a handle and cheese over a deep bowl. And put a grater with a handle on a cutting board at one end.
5. 5 Rub the cheese over the cloves, moving up and down. Once you get to the end of the piece, chop with your palm to avoid damaging your knuckles.

Method 3 of 4: Using a Rotary Grater

1. 1 Slice the cheese on a rotating grater. This kitchen tool consists of a handle that connects to circular knife discs. The handle rotates the disc to grate the cheese. Open the hood, place a small piece of cheese in the compartment and twist the handle.
2. 2 Press lightly on the surface of the casing with your thumb. Place your fingers around the handle.
3. 3 Turn the handle with your other hand, directing the outlet of the grater into a nearby plate or bowl. Stop when there is enough cheese.
4. 4 Rotating graters are safest because your hands do not come into contact with the knives. They are also very effective and are best for grating large amounts of cheese. For example, if you are making nacho sauce or a casserole for breakfast, this grater will come in handy.

Method 4 of 4: Impromptu cheese grating

1. 1 Slice the cheese with a vegetable knife. It's not as effective or glamorous as using a special float, but it does the job admirably.
   • Place a medium sized bite on a regular plate. Slide the knife over the cheese in one continuous motion.
   • For more flavorful slices, the cheese should be chilled first or a hard variety (like Parmesan) should be chosen.
2. 2 Use a sharp kitchen knife to cut the cheese into thin slices. This is a more time consuming process, but a good substitute for a vegetable knife.
   • Put small piece on a plate. Cut off the thin slices carefully.
   • Choose a simple edge, not a jagged one. Regular knives are good for slicing and cleaning.
   • Do not use large blocks. Since working with a knife is more dangerous than with other attachments, you need precise control over the piece.
3. 3 Chop the cheese in a food processor. For quick and easy grating of cheese, a combine is the best option.
   • Chill the cheese until it hardens, but don't overdo it. Cut it into small pieces and put in food processor... Try not to overload it. Sometimes the knives get stuck and vibrate when rubbing the cheese.
   • Turn on the food processor and control the size of the pieces. When the appliance is finished, turn it off and place the contents on a plate.
   • If your combine has a shredding function, then choose it, then you will get more accurate plates.
   • Soft mozzarella cheese is not suitable for a food processor. As a result, you will end up with a smeared cheese, not a chopped one.

• Use a rotating grater to cook big dishes... This will save you time and effort, especially if you are preparing a party dish.

Warnings

• Micro-lane and square graters will not protect your fingers from damage. Choose them for grating a small amount of cheese.

What do you need

• Bar of cheese
• Cheese grater
• Plate or cutting board

"Lunch without cheese like beautiful woman without an eye, "the French say, while the ancient Greeks considered cheese a gift from the gods. This diverse product is beautiful in any form, and imagine without it modern kitchen extremely difficult.

For true cheese lovers, we have collected 14 recipes delicious snacks, which are also quite easy to prepare.

(14 photos total)

Grilled Adyghe cheese

Ingredients:

• 500 g of Adyghe cheese
• 2 cloves of garlic
• 1 tsp caraway
• 3 tbsp. l. olive oil
• salt and black pepper

Preparation:

• Cut the cheese into large slices.
• Mix the caraway seeds pounded in a mortar, finely chopped garlic, olive oil, salt and pepper.
• Pour in cheese fragrant oil, mix gently and leave for half an hour.
• We string cheese on wooden skewers and grill on both sides until golden brown... Serve with salad from fresh vegetables.

Cheese croquettes

Ingredients:

• 400 g processed cheese
• 4 eggs
• 100 g ham (optional)
• 200 ml vegetable oil
• breadcrumbs

Preparation:

• Egg whites separate from the yolks. Beat the whites until a stable foam, and mix the yolks with water (1 tablespoon per 1 yolk).
• Grate the cheese, finely chop the ham and mix with the whipped protein.
• Roll up balls from the resulting mass and put in the freezer for 20 minutes.
• Roll cheese balls in breadcrumbs, moisten in yolks and bread in breadcrumbs again.
• Fry croquettes until golden brown in a large number oil heated to 170 ° C.
• When serving, put it in a slide on a plate. Sour cream sauce is perfect for croquettes.

Fondue

Ingredients:

• 250 g gruyere cheese
• 100 g emmental cheese
• 150 ml dry white wine
• 1 tbsp. l. kirsha (cherry brandy)
• 0.5 tsp lemon juice
• 1 tbsp. l. starch
• clove of garlic
• a pinch of nutmeg

Preparation:

• Rub the inside of the fondue pot with garlic (choose a container with a thick bottom). Cheese grated on coarse grater, mix in a pot and put it on medium fire.
• Add wine lemon juice and the starch and stir with a wooden spoon until the cheese is melted. Then add cherry tincture, nutmeg and pepper and keep on fire until the mass becomes homogeneous.
• We move the fondue to the burner, where it should constantly boil, and dip in cheese sauce cubes of bread or slices of fresh vegetables strung on sticks or long forks. Mmm, yummy!

Crispy cheese sticks

Ingredients:

• 150 g hard cheese
• 180 g flour
• 100 ml milk
• 100 g butter
• 0.5 tsp salt
• 0.5 tsp baking powder
• sesame seeds for sprinkling
• hot peppers(optional)

Preparation:

• Stir the grated on fine grater cheese with softened butter, salt and pepper.
• Add to cheese mass milk and flour mixed with baking powder and knead elastic dough.
• Roll out the dough into a layer of about 0.5-1 cm, cut off the edges to make a square, and cut into thin strips.
• We twist each strip in a spiral, roll in sesame seeds and spread on a baking sheet. We bake for 15 minutes in an oven preheated to 180 ° C.

French cheese profiteroles with caviar cream

Ingredients

For profiteroles:

• 90 g butter
• 160 g sifted flour
• 100 g of emmental cheese (can be replaced with any hard cheese)
• 200 ml of water
• 4 eggs
• a pinch of nutmeg
• salt pepper

Filling:

• 200 g sour cream
• 50 g red caviar
• 2 tbsp. l. heavy cream
• 1 tsp horseradish
• 4-5 sprigs of dill

Preparation:

• Put butter cut into pieces and 0.5 tsp in a saucepan with water. salt. When the water boils, add flour and stir until smooth thick consistency... We cool it down.
• Drive eggs into the chilled dough one by one. Then add grated cheese, pepper and nutmeg to the resulting mass and knead the dough well.
• Form small balls and place them on a baking sheet lined with parchment paper lightly greased with vegetable oil.
• We bake for 30 minutes at a temperature of 220 ° C.
• Now let's start preparing the filling. To do this, beat the sour cream with cream and horseradish, then add the caviar and finely chopped dill. We fill the profiteroles with cream and serve.

Pancake rolls with cream cheese and red fish

Ingredients:

• 6 pancakes
• 150-200 g lightly salted fish(salmon, trout or salmon)
• 300 g cream cheese
• dill

Preparation:

• Cut the salmon into thin slices. Chop the dill finely.
• Lubricate each pancake with cream cheese, put fish slices on it and sprinkle with dill.
• We roll the pancakes into tight rolls, cover cling film and put it in the refrigerator for 2-3 hours.
• Before serving, cut the pancakes across into 2-6 pieces and decorate with fresh herbs.

Baked bread with cheese and garlic filling

Ingredients:

• 1 loaf
• 100 g cheese
• 100 g butter
• 3 cloves of garlic
• 1 bunch of parsley

Preparation:

• Mix finely grated cheese, garlic passed through a press, melted butter and finely chopped parsley.
• Cut the bread diagonally without cutting through and fill the cuts with the filling.
• We wrap the bread in foil and bake for 15 minutes in an oven preheated to 180 ° C. Then remove the foil and bake for another 10 minutes to brown the bread.

Cheese soufflé

Ingredients:

• 4 eggs
• 100g cheese (cheddar / dorblue / goat)
• 300 ml milk
• 50 g butter
• 50 g flour
• 1 tsp mustard
• breadcrumbs

Preparation:

• Melt the butter in a saucepan, add flour and mustard to it and stir for a minute.
• Reduce the heat and pour milk into the pan in a trickle. We increase the heat and stir for 10 minutes until smooth. Then we remove the mixture from the stove and let it cool.
• Separate the yolks from the whites. Mix the yolks with grated cheese and add them to the chilled milk mixture. Beat the egg whites and add to milk sauce.
• Grease the baking dish generously with butter and sprinkle with breadcrumbs.
• Pour the milk sauce into a baking dish and use a knife to separate the mixture from the edges of the dishes (this will help the soufflé rise better).
• We bake the soufflé in an oven preheated to 200 ° C for 25-30 minutes until golden brown and serve hot.

Crostini with goat cheese and sweet pepper

Ingredients:

• 4 sweet peppers
• 200 g soft goat cheese
• 2 cloves of garlic
• olive oil
• 8 pieces wheat bread
• sprig of rosemary

Preparation:

• Preheat the oven to 180 ° C. Cut the peppers in half, remove the seeds and white films. Line the baking sheet with baking paper and place the peppers on it with the convex side up. We bake for 20-30 minutes.
• Put the slices of bread on another baking sheet, sprinkle with olive oil and brown well.
• Cut the peppers into cubes, sprinkle with finely chopped garlic and rosemary and add a little olive oil. Mix well and let cool.
• Lubricate the slices of bread with goat cheese, put the pepper on top and serve.

Cheese bars

Ingredients:

• 0.5 l milk
• 250 g hard cheese
• 175 g flour + flour for breading
• 75 g butter
• 5 eggs (3 yolks for dough and 2 whole eggs for breading)
• bread crumbs (or unglazed cornflakes)
• vegetable oil (for frying)

Preparation:

• Melt the butter in a saucepan over low heat. Pour in the flour, stir constantly until the mass becomes a homogeneous consistency.
• Remove from heat, pour in milk, mix thoroughly until smooth and put on fire again. Heat over low heat, stirring constantly. The mass should thicken well.
• We remove from the fire. Drive in the yolks one at a time and add the grated cheese. Mix well. If desired, you can add spices, herbs or finely chopped pieces of ham or bell pepper.
• We give ready dough the shape of a rectangle with a height of about 1.5 cm and send it to the refrigerator until the dough is completely cooled.
• Cut the cooled dough into bars, roll them in flour, then in an egg and breadcrumbs or cornflakes. Fry in hot oil on both sides until golden brown.

Cheese Chips

Ingredients:

• 100 g Parmesan or any hard cheese

Preparation:

• Rub the cheese on a medium grater and put it on baking paper. We give a neat shape with a knife or spatula.
• We put a baking sheet in an oven preheated to 180 ° C and bake the cheese until it is lightly browned. Cheese chips are ready!

Cheese muffins with caraway seeds

Ingredients:

• 100 g hard cheese
• 100 g processed cheese
• 100 g sifted flour
• 3 tsp caraway
• 2 eggs
• 2 tbsp. l. olive oil
• 3 tbsp. l. sour cream
• 2 tsp Sahara
• 1 tsp baking powder
• a pinch of salt

Preparation:

• Beat eggs, vegetable oil, sour cream, sugar, salt, flour and baking powder.
• We grate the hard cheese, and cut the melted cheese into cubes. Add to the mass and beat well.
• We lay out the dough on tins greased with vegetable oil - 3 tsp each. test in each.
• Sprinkle with caraway seeds and send to an oven preheated to 200 ° C for 20-25 minutes.

Tartlets with cheese and mushrooms

Ingredients:

• 16-20 ready-made tartlets
• 300 g cheese
• 300 g champignons
• 2 onions
• 2 boiled chicken legs
• 1 tbsp. l. mayonnaise or sour cream
• 2 cloves of garlic

Preparation:

• Fry the onions with mushrooms until tender, salt and pepper to taste and put them in a colander so that the excess liquid is glass.
• Finely chop the boiled chicken and mix with mushrooms.
• Separately mix finely grated cheese, crushed garlic and sour cream.
• We spread chicken and mushroom filling in tartlets and spread the cheese mass on top. We bake the tartlets at 180 ° C until the cheese is browned.

Snail buns with cheese and ham

Ingredients:

• 400 g ham
• 150 g cheese
• 1 egg
• 500 g puff yeast dough
• fresh dill

Preparation:

• Roll out the dough into a rectangular layer.
• We rub the cheese on a coarse grater, and cut the ham into thin slices.
• Spread the cheese over a rectangular layer of dough, put ham slices on top of the cheese and sprinkle with dill. Gently roll up and cut into pieces.
• We spread the "snails" on a baking sheet, cover with a towel and put in a warm place for proofing for 30 minutes.
• Lubricate the snails with a beaten egg and bake at 200 ° C for 15-20 minutes until golden brown.

Guys, we put our soul into the site. Thank you for
that you discover this beauty. Thanks for the inspiration and the goosebumps.
Join us at Facebook and In contact with

The ancient Greeks considered cheese a gift from the gods, and it's not hard to see why. This diverse product is very tasty, you can't argue here, but is it beneficial?

site found 15 reasons why it is better to get rid of cheese, and as soon as possible.

Baked bread with cheese and garlic filling will scare away all fans from you

Ingredients:

• 1 loaf
• 100 g cheese
• 100 g butter
• 3 cloves of garlic
• 1 bunch of parsley

Preparation:

1. Mix finely grated cheese, garlic passed through a press, melted butter and finely chopped parsley.
2. Cut the bread diagonally without cutting through and fill the cuts with the filling.
3. We wrap the bread in foil and bake for 15 minutes in an oven preheated to 180 ° C. Then remove the foil and bake for another 10 minutes to brown the bread.

Cheese croquettes are addictive

Fondue - fire hazard

You will need:

• 250 g gruyere cheese
• 100 g emmental cheese
• 150 ml dry white wine
• 1 tbsp. l. kirsha (cherry brandy)
• 0.5 tsp lemon juice
• 1 tbsp. l. starch
• clove of garlic
• a pinch of nutmeg

Preparation:

1. Rub the inside of the fondue pot with garlic (choose a container with a thick bottom). Mix the cheeses, grated on a coarse grater, in a pot and put it on medium heat.
2. Add wine, lemon juice and starch and stir with a wooden spoon until cheese is melted. Then add the cherry tincture, nutmeg and pepper and keep on fire until the mixture is smooth.
3. We move the fondue to the burner, where it should constantly boil, and dip cubes of bread or slices of fresh vegetables, strung on sticks or long forks in the cheese sauce. Mmm, yummy!

Crispy cheese sticks are so tough that they can be chewed on for hours

Ingredients:

• 150 g hard cheese
• 180 g flour
• 100 ml milk
• 100 g butter
• 0.5 tsp salt
• 0.5 tsp baking powder
• sesame seeds for sprinkling
• hot pepper (optional)

Preparation:

1. Mix finely grated cheese with softened butter, salt and pepper.
2. Add milk and flour mixed with baking powder to the cheese mass and knead the elastic dough.
3. Roll out the dough into a layer of about 0.5–1 cm, cut off the edges to make a square, and cut into thin strips.
4. We twist each strip in a spiral, roll in sesame seeds and spread on a baking sheet. We bake for 15 minutes in an oven preheated to 180 ° C.

French cheese profiteroles with caviar cream will take you around the world

Ingredients:

For profiteroles:

• 90 g butter
• 160 g sifted flour
• 100 g of emmental cheese (can be replaced with any hard cheese)
• 200 ml of water
• 4 eggs
• a pinch of nutmeg
• salt pepper

Filling:

• 200 g sour cream
• 50 g red caviar
• 2 tbsp. l. heavy cream
• 1 tsp horseradish
• 4-5 sprigs of dill

Preparation:

1. Put butter cut into pieces and 0.5 tsp in a saucepan with water. salt. When the water boils, add flour and stir until a homogeneous thick consistency is formed. We cool it down.
2. Drive eggs into the chilled dough one by one. Then add grated cheese, pepper and nutmeg to the resulting mass and knead the dough well.
3. We form small balls and put them on a baking sheet lined with parchment paper, lightly oiled with vegetable oil.
4. We bake for 30 minutes at a temperature of 220 ° C.
5. Now let's start preparing the filling. To do this, beat the sour cream with cream and horseradish, then add the caviar and finely chopped dill. We fill the profiteroles with cream and serve.

Pancake rolls with cream cheese and red fish will make you have Shrovetide every day, even if you don't celebrate it at all

Cheese soufflé causes nausea

Ingredients:

• 4 eggs
• 100g cheese (cheddar / dorblue / goat)
• 300 ml milk
• 50 g butter
• 50 g flour
• 1 tsp mustard
• breadcrumbs

Preparation:

1. Melt the butter in a saucepan, add flour and mustard to it and stir for a minute.
2. Reduce the heat and pour milk into the pan in a trickle. We increase the heat and stir for 10 minutes until smooth. Then we remove the mixture from the stove and let it cool.
3. Separate the yolks from the whites. Mix the yolks with grated cheese and add them to the chilled milk mixture. Beat the egg whites and add to the milk sauce.
4. Grease the baking dish generously with butter and sprinkle with breadcrumbs.
5. Pour the milk sauce into a baking dish and use a knife to separate the mixture from the edges of the dishes (this will help the soufflé rise better).
6. We bake the soufflé in an oven preheated to 200 ° C for 25-30 minutes until golden brown and serve hot.

Crostini with goat cheese and bell pepper will make you late for work

Ingredients:

• 4 sweet peppers
• 200 g soft goat cheese
• 2 cloves of garlic
• olive oil
• 8 slices of wheat bread
• sprig of rosemary

Preparation:

1. Preheat the oven to 180 ° C. Cut the peppers in half, remove the seeds and white films. Line the baking sheet with baking paper and place the peppers on it with the convex side up. We bake for 20-30 minutes.
2. Put the slices of bread on another baking sheet, sprinkle with olive oil and brown well.
3. Cut the peppers into cubes, sprinkle with finely chopped garlic and rosemary and add a little olive oil. Mix well and let cool.
4. Lubricate the slices of bread with goat cheese, put the pepper on top and serve.

Cheese bars are even worse for the waist than chocolate bars

Ingredients:

• 0.5 l milk
• 250 g hard cheese
• 175 g flour + flour for breading
• 75 g butter
• 5 eggs (3 yolks for dough and 2 whole eggs for breading)
• breadcrumbs (or unglazed corn flakes)
• vegetable oil (for frying)