Grating Cheeses

Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

grating cheeses very hard cheeses made primarily for grating rather than as table cheeses, include most notably the grana group, especially parmesan, and the more aged types of pecorino and asiago. That these are all Italian is no coincidence, for the Italians are the principal users of grated cheese in their cooking. Cheeses of other nations which are used for grating include the Swiss schabziger and sbrinz; old, dry Jack in the USA (see american cheeses); cheddar in Britain, the USA, and elsewhere; and kefalotyri in Greece. Much grating cheese is sold in grated form.