Cheese

Beer and Artisanal Foods

Thursday, January 10, 2013
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Tips for Grating Cheese
By Lidia Bastianich

Friday, August 6, 2010
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triangle of cheese

Grate that cheese please.

Here are my favorite grating tips for three wonderful Italian cheeses. Whether it's Grana Padano, Parmeggiano Reggiano or Pecorino Romano, I always buy my fresh cheese in a chunk at the store rather than already grated. I like to grate my cheese as close as possible to when I plan on serving my dish.

I add freshly grated cheese to the pot of the fire right before serving. And when I have grated all I can I always save the rinds and plop them into my soups and sauces. This imparts a delicious depth of flavor.

For more tips, check out my latest cookbook, Lidia Cooks from the Heart of Italy.

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