You’ve Probably Been Grating Cheese Wrong This Whole Time

Just when you think you’ve got a handle on your cooking skills, something – or someone – comes along and informs you exactly where you’re getting it wrong. Today, “it” is grating. If you’ve been merrily sliding your favorite cheddar cheese across your vertically positioned box grater to produce a pile of shreds underneath, to be revealed when you pull it away, like a magic trick (yeah, I’m really running with this image), then you’ve been misstepping this whole time. 

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At least, you have according to Frank Proto, Epicurious’s resident pro chef, who has been sharing cooking tips with us all online for years now. In a resurfaced clip from a couple of years back, he discussed the best way to use a box grater – and we think it’s worth discussing. 

See The World (And Your Grater) From A Different Angle

Chef Proto showed his box grating technique in a 2023 video, in which he talked us through how to make the best grilled cheese. Now, naturally, he needed some shredded cheese for this – but instead of positioning his grater vertically (which he called “granny style”), he instead flips it on the side, with the grating surface pointing up, and with a tray underneath. He then holds the tray and the grater together, and grates in a pushing motion.

The reason he does it this way is simple: It’s less work. You’re met with a lot of friction when you grate cheese, and if you’re breaking down a lot of it, it can start to be pretty hard on your wrists and arms. Pushing it horizontally is more ergonomic and less effort. Proto doesn’t mention this in the video, but one bonus here is that you also don’t end up with a load of mushed-up cheese under your grater if you happen to move it while you’re shredding. Small victories!

And Please, No Shredded Cheese

In the video, Proto also warns against using pre-shredded cheese in a grilled cheese sandwich. “Pre-shredded cheese has things in there that stop them from sticking together,” he says. These things are anti-caking agents, which give each piece of cheese that slightly starchy consistency. The problem is that these agents also stop shredded cheese from melting as well. It might be convenient, but stick to grating it yourself – with the box grater on the side, please, just as Chef instructs. Let’s not let him down, folks.