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Finely Grated Parmesan Cheese

  • Author: Tessa
  • Total Time: 5 mins
  • Yield: at least 1 3/4 C per 1/2 lb. of cheese


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  • Parmesan cheese block (such as Parmigiano-Reggiano; see yield below for needed amount)


  1. Use a large, sharp knife to carefully remove any rind from the cheese. It’s okay to leave a thin layer of cheese attached to the rind: it will flavor any dish you use the rind in, and it will save you from slicing off your fingertip. (what to do with the rind).
  2. Cut cheese into rough cubes, about 1/2 to 1 inch square.
  3. Place cubes in a sturdy food processor fitted with the regular blade. Pulse cheese in a couple 3-second increments. At first, it will be really loud, but as the cheese breaks down, the machine will get quieter. Continue to process, running the processor in longer intervals, until cheese reaches the desired size, a minute or two. For most recipes, you don’t need a super fine powder (if you do, that would be one of the few occasions to go through the trouble of using a box grater).
  4. Use immediately or store grated cheese in an air tight container in the refrigerator.
  • Prep Time: 5 mins