| Cheese | Tool | Note |
|---|---|---|
| Soft / semi (cheddar, mozzarella) | Large box-grater holes | Chill firm to stop smearing |
| Hard (parmesan, pecorino) | Fine holes or microplane | Fluffy, melts and dusts well |
| Any | Grate only what you need | Grated cheese dries out |
| Instead of | Pre-shredded bags | Anti-cake coating melts worse |
How to Grate Cheese
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Chill the cheese firm, then push it down the large holes of a box grater for melting cheeses, or shave hard cheeses like parmesan on the fine holes or a microplane. Cold cheese and the right hole size are what stop soft cheese smearing and clogging the grater.