Grating cheese in the Thermomix® with 200 g Emmental. Cut into pieces, add to the mixing bowl, grate for 15 seconds at speed 5. Yields 8 servings of finely grated cheese. It tastes fresher than ready-grated cheese from the supermarket because no anti-caking agents are added.
We have gathered more basic Thermomix® recipes in our basic recipes collection.
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Grating Cheese in the Thermomix®
Ingredients 0 / 1 ✓
- 200 g Emmental or other cheeses such as Gouda, Cheddar
Instructions 0 / 2
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1
cut.
Cheese cut into pieces and add to the mixing bowl.
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2
grate.
Grate cheese 15 sec / speed 5.
Tip: The results are even better when the cheese comes straight from the fridge.
Video
Nutrition per serving
15 seconds at speed 5: why not higher and not longer
Cut 200 g of cheese into pieces and add to the mixing bowl. Grate for 15 seconds at speed 5. Speed 5 is the sweet spot between finely grated and not reduced to powder. If you want it finer: run it for an extra 2 to 3 seconds at speed 8. If you prefer coarser pieces: 10 seconds at speed 4. Up to 500 g of cheese fits in a single batch.
Hard cheese, semi-hard cheese, soft cheese: what works in the mixing bowl
Hard cheese works best. Parmesan, Grana Padano, Emmental, mountain cheese, Pecorino, Appenzeller, Gruyere, Cheddar: all fine. Break into pieces and chop at speed 5 or 8.
Semi-hard cheese (Gouda, Edam, Tilsit, butter cheese): must be cold. Use it straight from the fridge. Cheese at room temperature clumps in the mixing bowl and does not grate well. 15 seconds at speed 5 is enough.
Soft cheese (Mozzarella, feta, Camembert, blue cheese): works at 5 seconds at speed 5, but the result is more of a crumble than a grate. Mozzarella and feta are often easier to portion by hand or with a knife. Alternatively, use a Thermomix® grater attachment.
Grate it cold: the most common mistake when chopping cheese
The cheese must come straight from the fridge. Cheese at room temperature softens in the mixing bowl, sticks to the blades, and does not produce even shreds. Especially with semi-hard cheese and Mozzarella, temperature makes the difference between fine grated cheese and a sticky mass.
On pizza, in a gratin, over pasta: 10 recipes with grated cheese
Grated cheese belongs on Bolognese, in potato gratin and on chilli cheese nachos. But we also use it for:
- Cheese salad
- Cheese patties
- Rigatoni al forno
- Garlic cheese baguette
- One-pot cheese and ham pasta
- Cauliflower gratin
- Cheese rolls
- Spelt cheese spaetzle
- Pizza soup
1 week in the fridge, freezing works too
Grated cheese keeps in an airtight container in the fridge for about 1 week. Freezing works well too: fill into freezer bags in portions and freeze flat. This way the cheese can be sprinkled directly from frozen over pizza or a gratin. If you want to clean the mixing bowl afterwards: warm water and washing-up liquid are enough, cheese residue comes off quickly.
More on this topic: Operating tips and basics for every mixing bowl are in the hub Using the Thermomix®. Or browse the complete guide overview.
