If you grate the cheese this way, it will not stick together and spread on the plate.

Our family are real cheese maniacs (like that Roquefort from the cartoon “Chip and Dale”). Since childhood, I have known how to grate cheese so that it does not stick together.

I thought it was a well-known trick. But no. My son brought his girlfriend home, and the way she grated the processed cheese shocked me.
It looked like this.

At the same time, the chips turned out torn, ugly, stuck together into a dense lump. It’s unappetizing, it’s indecent even to add it to a salad...

How to grate cheese correctly

Hard cheese usually grates without problems. Therefore, I will not mention him. Let's talk about processed cheese. Good quality product, soft and slightly sticky. It can be so smeared on the grater that only half of the cheese ends up on the plate. In this case, the chips will turn out torn, ugly, stuck together into a dense lump.
And now I’ll tell you and show you how to grate cheese correctly:

Pour some vegetable oil into a saucer. You can take sunflower, olive, or even melted butter. The main thing is that the oil is odorless. 1 tbsp is enough. spoons.

Using a pastry brush or napkin, spread the butter onto a grater. (on the outside and inside). You can simply apply it with your fingers. But this must be done with extreme caution. A grater can cause a very unpleasant injury.

Grate the cheese. Here everything is as usual: we place the cheese cube obliquely if you need short shavings, and flatly to get long cheese curls.

Cheese grated on an oil grater always turns out perfect. This method has never let me down.

Even if you use a fine grater, the chips come out uniform, neat, and airy. The grated cheese can be easily divided into portions with a spoon or your hands.

As you can see in the photo, both finely and coarsely grated cheese did not stick together. The grater is slightly dirty, but not smeared. The cheese did not clog or stick anywhere.

Advice. Do not rush to remove the saucer with oil. If you need to grate a lot of cheese (not just one, but several packages), the oil layer needs to be renewed.

Method number 2 - cooling or freezing

In the summer, if it is very hot, the cheese may melt on the way home and become too soft. Moreover, this can happen with hard cheese. It will be problematic to grate it even with an oil grater.

I use the second method:

I release the product from the packaging.
I cut off just enough to grate.
I tie it in a small plastic bag.
I put it in the freezer along with the grater for 10-15 minutes.
I grate the hardened cheese without using oil.

If you don’t need to cook right now, you can simply put the cheese in the refrigerator. The result will be no worse. But you will have to wait 1-2 hours for it to cool and harden.

There is no need to be afraid of freezing. Nothing will happen to the product in a short time. The taste and consistency will remain the same.

Why does sausage cheese stick together, crumble, or break when grated?

I think everyone has encountered this problem. When grated, sausage cheese sometimes breaks badly, and sometimes crumbles into small grains. For a long time it remained a mystery to me why this happens.
The solution came unexpectedly. One day I mistakenly put a cheese sausage in the freezer and happily forgot about it.I discovered it only a few months later. I defrosted it, and... it all crumbled into crumbs. I didn't even have to rub it. I used the crumbs to make pizza. So, cheese that crumbles was frozen.
As for strong adhesion, the answer is simple. Cheese in which milk fats are replaced with vegetable fats sticks together into a lump. It is so sticky that it is impossible to cut it with a knife, let alone grate it.

Ingredients of a good cheese:

And the bad (sticky):

To prevent sausage cheese (and any other) from crumbling and sticking together, you need to carefully read the composition and look at the expiration date.

Here are some simple tips for grating soft cheeses. If I'm not mistaken, they were published in Soviet magazines. The younger generation is no longer told about this. But in vain. It’s not difficult to use butter or a freezer, and the difference is obvious: instead of a sticky lump, you get neat crumbly shavings and an almost clean grater. This cheese is very easy to prepare and looks beautiful in salads, sandwiches and other dishes.