Shredded Cheese Recipe
Make Shredded Cheese Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese
Equipment / finishing
Method
Preparation
- 1
Chill cheese
Place the block of cheese in the refrigerator for at least 30 minutes before shredding. Chilled cheese shreds more cleanly and produces less clumping.
- 2
Set up tools
Prepare a clean cutting board and the grater you will use (box grater, hand grater, or food processor with shredding disk). If using a food processor, assemble the shredding disk and have the bowl ready.
Shredding
- 3
Unwrap and cut
Remove the chilled cheese from its wrapper. If it’s a large block, cut it into 2–3 strips or pieces roughly 1–1.5 inches wide so it feeds safely and evenly through the grater or food processor.
- 4
Shred by hand or machine
If using a box grater: Hold the grater steady and rub the cheese piece along the shredding side, applying even pressure and keeping fingers clear. If using a food processor: Feed the cut strips through the feed tube while running the processor until the cheese is shredded. If using a microplane/hand grater, use gentle, controlled strokes for fine shreds.
- 5
Avoid overheating
If using a food processor, work in short bursts to avoid warming the cheese. If the cheese softens, return it to the refrigerator for 10–15 minutes and then continue shredding.
Finishing and storing
- 6
Toss with cornstarch (optional)
To keep shreds from clumping, place the shredded cheese in a bowl and sprinkle the cornstarch evenly over the shreds. Toss gently with your hands or two forks until the cornstarch is distributed. Use about 1 tablespoon cornstarch per 4 cups shredded cheese; adjust proportionally (this recipe uses 1 cup cheese, so 1 teaspoon cornstarch is sufficient).
- 7
Season (optional)
If your cheese is very mild or low-salt and you want a touch more flavor, sprinkle the teaspoon of salt over the shreds and toss lightly to distribute. Skip if the cheese is already salted to taste.
- 8
Pack and store
Transfer shredded cheese to an airtight container or resealable bag. Press out excess air, or layer with parchment to prevent clumping. Store in the refrigerator for up to 7 days. For longer storage, freeze in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag and freeze up to 3 months. Thaw in the refrigerator before use.