'I can't stop thinking about what the spiky side of the cheese grater is actually for.'

A cheese grater is something we use nearly every day, but have you ever really stopped to consider what the other three sides are for when you’re enthusiastically grating piles of cheese onto your pasta? 

Well, I do. There it sits in my kitchen drawer, a multi-sided metal contraption that's supposed to make my culinary life easier. But does it? I mean, I use it almost daily to shower my food with a snow-like dusting of parmesan, but I can't shake the feeling that I'm only scratching the surface of its potential.

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The cheese grater, with its various sides sporting different patterns of holes and protrusions, is like a culinary Rubik's cube. I find myself staring at it, particularly that spiky side, wondering what culinary magic I'm missing out on. 

Is it for grating cheese? Surely not, it looks more like a medieval torture device than something you'd use on a block of gouda. And don't even get me started on the other sides. The slicing side? The thin grater? The big grater? It's a kitchen tool identity crisis, and I'm caught in the middle of it.

I can't be the only one who feels this way, right?

It's time to demystify this kitchen staple and unlock its full potential. So, let's dive into the world of cheese graters and discover what each side is really for. Who knows? We might just revolutionise our cooking game in the process.

The purpose of the 'spiky' side of the cheese grater.

The 'spiky' side of a cheese grater, often referred to as the "zester" or "rasp" side, serves a specific purpose in the kitchen. This side features small, sharp, raised edges that are designed for finely grating hard foods. It's particularly effective for zesting citrus fruits like lemons, limes, and oranges, allowing cooks to easily remove the flavorful outer peel without including the bitter white pith underneath.

Beyond citrus zesting, this side of the grater is also excellent for grating hard spices such as nutmeg or cinnamon sticks. It can create fine shavings of hard cheeses like Parmesan or pecorino romano, perfect for garnishing dishes. Additionally, the spiky side can be used to grate garlic or ginger into a fine paste, intensifying their flavours in recipes.

What can you use the 'slicing' side for?

The 'slicing' side of a cheese grater, characterized by long, thin openings, is designed for creating thin, uniform slices of various foods. This side is particularly useful for slicing vegetables like cucumbers, zucchini, and carrots into consistent, thin pieces ideal for salads or garnishes.

It's also excellent for creating chocolate shavings to decorate desserts or for slicing softer cheeses into thin, even pieces for sandwiches or cheese boards. Some cooks use this side to slice garlic or ginger thinly, which can be useful in stir-fries or other dishes where you want these ingredients to cook quickly and evenly.

What about the thin grater?

The thin grater side, also known as the fine grater, features small, sharp holes that are perfect for creating finely grated or powdered ingredients. This side is ideal for grating hard cheeses like Parmesan or Romano into a fine, powdery consistency that melts easily into sauces or sprinkles beautifully over pasta dishes.

It's also excellent for grating foods with high water content, such as onions or potatoes, without turning them into mush. Bakers often use this side to grate whole spices like nutmeg or to create fine lemon zest for delicate desserts. Additionally, it's useful for grating chocolate into a fine powder for dusting desserts or making hot chocolate.

Is the big grater best for cheese?

The big grater side, often referred to as the coarse grater, is indeed excellent for cheese, but its uses extend beyond just dairy. This side features large, sharp holes that are ideal for quickly grating semi-hard and hard cheeses like cheddar, mozzarella, or Swiss. The larger holes allow for efficient grating while maintaining the cheese's texture, making it perfect for melting on pizzas, in casseroles, or for topping salads.

However, the big grater isn't limited to cheese. It's also great for grating vegetables like carrots, zucchini, or potatoes for dishes like coleslaw, zucchini bread, or hash browns. The large holes help to grate these vegetables quickly while preserving their texture and not turning them into mush. Some cooks even use this side to grate butter when it needs to be quickly incorporated into flour for pastries or biscuits.

While the big grater side is versatile and efficient, it's worth noting that the best side for cheese can depend on the specific type of cheese and its intended use in a recipe. Softer cheeses might work better with the slicing side, while very hard cheeses could benefit from the fine grater for a powdery consistency.

Feature Image: Getty.