Grating Parmigiano Reggiano

Different methods of grating Parmigiano Reggiano will have an effect on both its taste and how it interacts with other ingredients in a recipe.

Try a vegetable peeler to make long, thin, rectangular slices of cheese, great for decorative garnishes on salads.

Use the large holes on a box grater for coarse pieces, perfect for sprinkling on salads or atop pasta.

The smaller side of a box grater or a brass grater will make fine, fluffy piles of cheese. Top risottos and soups with a pinch of this, or mix with olive oil for dipping bread.