Tip Thursday: How to Quickly Grate Parmesan Cheese

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You might be thinking I'm a real dork for posting this idea, and that, like brushing your hair, this isn't something I need to post about.  I, however, am just discovering this little trick, and in the case that you're not the ultimate life hacker source for ideas and inspiration, I give you this little tip- grate your block Parmesan cheese in the food processor.  This also works with Parmesan's refined older sibling, Parmigiano Reggiano, or other hard cheeses, such as asiago and romano.  

Prior to this method, I had tried a knock off of the Bullet and hand grating with a Microplane to grate Parmesan cheese.  I still love the Microplane's thin ribbons for Parmesan cheese, but for bulk grating (such as for pesto, lasagna, etc), I plan to use this method.  Here is what I did:

Take your wedge of Parmesan cheese and cut off the rind, or if you're not going to use the whole wedge, cut off a good sized chunk- maybe 2-3 oz.  Other tip- save the rind, wrapped in plastic, and stick it in the freezer.  Take it out to use in soups or broths.  So, cut off the rind, and cut the cheese into cubes, around 1/2"- 1" thick.  Place the cheese into the bowl of the food processor fitted with the blade, and pulse about 15 times or hit start and let it go for about 5-10 seconds.  Remove the lid to the processor and check it for uniformity.  You're looking for little granules, like you'd find in the green topped shakers.  If there are still several big chunks, continue processing or pulsing until it's the desired size.  Store in a resealable container in the fridge.

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