Grating cheese with a grater: which cheeses to use and how to do it
Yes, you can chop cheese with a chopper, provided you choose a hard cheese and chill it thoroughly before putting it through the machine. Soft or very fatty cheeses will squash and stick to the blades rather than being chopped neatly.
When properly selected and prepared, chopped cheese is ideal for gratins, stuffings, sauces, and homemade appetizers, with a more even texture than a standard grater. Here is which cheeses to choose, which tool to use, and how to prevent sticking. For hard cheese, an electric bowl chopper works faster than a grater and produces an even texture.
Can you really chop cheese with a chopper?
An electric bowl chopper or multifunctional chopper processes cheese like a firm vegetable: the rotating blades cut the food into small, even pieces. However, the result depends heavily on the texture of the cheese.
Be careful not to confuse the two types of machines. A bowl chopper with rotating blades is completely different from an electric meat grinder with an auger and perforated plate, which is used for grinding chicken or beef. Cheese belongs in the first category.
Hard cheese, such as Comté, Parmesan, or Emmental, chops neatly and produces fine pieces, similar to those from a coarse grater. Soft cheese, such as Brie or fresh mozzarella, melts under the blades and turns into a sticky paste rather than distinct pieces.
The temperature of the cheese makes all the difference. A piece taken directly from the refrigerator, or even slightly hardened in the freezer for fifteen minutes, chops much more neatly than room-temperature cheese, which softens and sticks to the bowl within seconds.
Which cheeses chop well in a chopper
Not all cheeses behave the same way with the blades.
- hard cheeses (Comté, Parmesan, Emmental, Gruyère): excellent results, with a fine, even texture;
- unpressed cheeses (Cantal, Tomme): good results if the cheese is thoroughly chilled;
- soft cheeses (Brie, Camembert, fresh mozzarella): avoid these, as they will squash and stick;
- fresh cheeses (fresh goat cheese, ricotta): unsuitable for chopping, as their creamy texture jams the blades.
For hard cheeses intended for a gratin or sauce, chopping produces a result very similar to that of a fine grater, with the added benefit of processing a large quantity in a few seconds. Finely chopped Parmesan can also be added to a green sauce, such as our recipe for homemade pesto made with a chopper.
Can you chop mozzarella with a chopper?
It all depends on the mozzarella. Fresh mozzarella, which is too moist and soft, will squash under the blades: this is not recommended. Pizza mozzarella, which is firmer and slightly dried, can be chopped properly once thoroughly chilled. Put it in the freezer for a few minutes and use very short pulses.
Multifunctional chopper or grater: which tool is best for cheese
A standard grater remains the go-to tool for small quantities of hard cheese. A multifunctional chopper becomes appealing when you need to process a larger quantity, such as for a family-sized gratin or a preparation to freeze. If you are deciding between a mandoline with a grating blade and a grater, our mandoline or grater comparison shows which tool to choose for each dish.
| Criterion | Multifunctional chopper | Standard grater |
|---|---|---|
| Suitable quantity | 200 g to 500 g | Less than 200 g |
| Preparation time | 5 to 10 seconds | 2 to 5 minutes |
| Effort required | None | Moderate, repetitive motion |
| Risk of squashing the cheese | Present if too warm | Low |
| Versatility | Vegetables, cheese, nuts | Cheese only |
A multifunctional chopper remains the most versatile choice: it can also process vegetables and nuts without adding more utensils to an already cluttered drawer. For very small quantities, a mini electric chopper does the same job in a compact, easy-to-store format. Firm fruits can also be chopped, provided the pits and seeds are removed: see which fruits to chop with a chopper.
How to prevent cheese from sticking or melting while chopping
A few simple precautions can prevent most disappointments:
- cut the cheese into 1.5 to 2 cm cubes before placing it in the bowl to make it easier for the blades to work;
- put the cheese in the freezer for 15 minutes, without letting it freeze completely, to firm up its texture;
- use short pulses rather than continuous operation to prevent the cheese from softening due to heat;
- clean the bowl between different uses, as the fat from the cheese can easily build up on the blades.
If the cheese still sticks despite these precautions, it is usually a sign that it is too soft for this type of machine. Go back to a standard grater or choose a firmer cheese. The correct pulsing rhythm is explained in detail in our guide on how to use a chopper.
Can you chop frozen cheese?
The freezer helps, but only if it firms up the cheese without hardening it completely. Frozen hard cheese can be chopped properly, provided you let it defrost for a few minutes to avoid overtaxing the motor. A completely frozen cheese can damage the blades on less powerful models. The best option is cheese that has been hardened, not frozen solid.
The right tool for effortless cheese chopping
When chopping cheese at home, choose a hard cheese and keep it thoroughly chilled. For a small quantity, a grater is sufficient. For a family-sized gratin or sauce, a multifunctional chopper saves valuable time, as it can process several hundred grams in a few seconds and can also be used for vegetables. Discover our selection of multifunctional choppers for a machine that handles both cheese and everyday vegetables.
All our electric choppers and graters are available at Hachoir Cuisine.