The problem is that shredding soft cheeses with a high moisture content — think fresh mozzarella, Monterey Jack, mild cheddar, and fontina — can be difficult, especially compared to harder varieties. Thankfully, there’s a way to make the task a whole lot easier. You just need to complete one simple step 30 minutes before shedding.
The Cold, Hard Solution
Soft cheeses are loaded with moisture, making them challenging to grate without clogging the holes or turning into a goopy mess. But you can firm up the cheeses’ fat and moisture content through freezing, taking the hassle out of shredding.
Place the fresh mozzarella (or whatever soft cheese you’re looking to shred) inside a freezer-safe container and pop it into the freezer for 30 minutes. This hardens the cheese just enough to shred easily, without it freezing rock-solid.
At this point, you can grate to your heart’s content, and you should have fresh, shredded, soft cheese in no time at all.
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Spray Before You Shred
Another smart trick is to lightly coat the grater with nonstick cooking spray or a spritz of olive oil. This creates a slick surface that prevents gooey, soft cheese from sticking to the grater.
If you own a food processor, you can skip the hand-grating altogether, though you’ll still want to chill the cheese in the freezer for about 30 minutes first. Simply attach the shredding disc near the top of the bowl (consult your food processor’s manual for more specific directions) and trim the cheese to fit through the feed tube. Turn on your food processor and let the machine do the work in seconds.
