Semisoft cheeses such as cheddar and block mozzarella can become clogged in the holes of a box grater. Coating the large holes on the grater with nonstick cooking spray eliminates this problem.
SLICING MADE EASY:
Fresh mozzarella should be sliced evenly for salads or pizza, but the very soft texture of this cheese makes it tricky. Instead of a knife, use an egg slicer to cut through the ball of fresh mozzarella cleanly.
Paper-thin curls of Parmesan or other hard cheese are a nice garnish for salads, vegetable side dishes and pastas. Just run a vegetable peeler over a block of cheese. Use a light touch for thin shavings.
For quickly grating or shredding cheese is the box grated. It sits firmly on the counter-top and offers a variety of options; large holes for shredding soft cheeses like cheedar cheese, small holes for grating harder cheeses like Parmesan, and raised abrasive surface for grating or zesting citrus, and ginger.
RASP GRATER: (A micro-plane)
Is an excellent supplement to a box grater. Besides breaking down hard cheese into feathery shreds, it handles shallots, garlic, ginger, nutmeg, horseradish, citrus zest and chocolate.
Too slow and awkward for kitchen use, the rotary grater is a nice (and optional) purchase for the table, in part because it won’t rake your knuckles.