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Grated Cheese!
As promised during our last video, here’s some follow up information on grated cheese, with recipes.
First, for recipe use, remember that the texture of your cheese can make a significant difference in volume. If your recipe calls for 1/2 cup of grated cheese, consider how you’re grating before you measure:
COARSE GRATE/SHRED (seen in the top left measuring cup): 1 oz firm cheese = 1/2 cup grated cheese
MEDIUM GRATE (seen in the middle measuring cup): 1 oz firm cheese = 1/3 cup grated cheese
FINE or “SNOW” GRATE (seen in the bottom left measuring cup): 1 oz firm cheese = 1/4 cup grated cheese
Our CHEESE CRISP recipe was quite simple:
Preheat oven to 400 F.
Line a baking sheet with parchment paper.
Grate firm cheese like Parmigiano Reggiano or aged Gouda on the medium or coarse side of a box grater.
When the oven has heated, place cheese on the baking sheet, 1-2 Tbsp at a time; spread into even circles about 2-3” in diameter.
Bake cheese circles for 5 minutes, until they bubble and start to brown on top; remove from oven.
Let the crisps cool for a minute, then gently slide the edge of a spatula under an edge to remove from sheet. Eat and enjoy!
And here, from Betty Koster of Fromagerie l’Amuse, two delicious and simple recipes:
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