Gourmet Grating Cheese

Our Featured Gourmet Grating Cheese
Picture of mizithra
Mizithra or Myzithra is a traditional pasteurized cheese made from sheep's milk and some added cream and whey. The cheese is easy to cut, snow-white, creamy, and granular; its flavor is similar to Ricotta Salata and it an ideal cheese for grating. It is made in various sizes and shapes; like a cone or a ball. Mizithra can be used in an array of both sweet and savory dishes and we sell the cheese as 1 pound (cut in one or two pieces) and you can buy the entire cheese (approximately 1.5 pounds). Please note that entire forms may vary slightly in total weight, you will be charged for the actual weight of the entire form that you will receive. read more...
Browse our great selection of Gourmet Grating Cheese. Grating or shredding is a method of passing the cheese over a serrated surface, creating fine (finer) pieces of cheese that melt easier than the original piece. Hard cheeses are easier to grate or shred than softer cheeses as the letter tend to lump together again after being grated or shredded. Parmigiano Reggiano may be the best known cheese that if often grated, but many other hard cheeses are great graters and they may bring a different new flavor to your dish. Try these cheeses in your recipes and let us know what you think by giving us your opinion in a product review.

We will be adding exciting new Gourmet Grating Cheeses frequently, so come back soon!

What other Gourmets are buying
  • This Vintage Gouda is aged 5 years and there are not so many Goudas of that age, with a similar miracle of flavor. The color of this gourmet cheese is deep amber and burnt orange with a texture similar to Parmigiano-Reggiano, very firm and flaky. Its rich flavor and subtle sweetness is intense and complex. It is an excellent substitute for grating cheeses as it caramelizes beautifully; it is even ... read more
  • Mizithra or Myzithra is a traditional pasteurized cheese made from sheep's milk and some added cream and whey. The cheese is easy to cut, snow-white, creamy, and granular; its flavor is similar to Ricotta Salata and it an ideal cheese for grating. It is made in various sizes and shapes; like a cone or a ball. Mizithra can be used in an array of both sweet and savory dishes and we sell the cheese a... read more
  • Ricotta Salata is a dried, salty, aged sheep's milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white. Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, the result is a firm cheese, ideal for gra... read more
  • Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan. Parmesan cheese is made in squat drums which look rather like small beer barrels. The rind is a shiny golden brown color and has the name of the cheese printe... read more
  • Dry Monterey Jack cheese is a true masterpiece of American cheese-making and an exclusive with Vella Cheese Company. This artisanal Californian cheese is firm with a yellowish paste that has a sweet nutty flavor. The cheese is made like the traditional Monterey Jack but aged longer; around 7 to 10 months. If you like a Partially Dry Jack, you should try the Mezzo Secco from Vella Cheese Company ... read more
  • Small eyes dot the rich, ivory interior of Gruyere Grand Cru and the complex flavors include nutty, earthy, and fruity undertones. While Gruyere Grand Cru pays homage to the Swiss tradition of cheesemaking, it also captures the distinct Southern Wisconsin terroire of lush pastures and pristine air, making it a shining example of American artisanal cheesemaking. Gruyere Grand Cru from Roth Kase is ... read more
  • Cotija is named after the Mexican town of Cotija de la Paz and is one of the most popular cheeses in Mexico. This American made, Mexican cheese is dry in texture and somewhat salty; it is aged to assure a robust flavor; Cotija is the only choice crumbled over refried beans, soups and salads; it is known as the Mexican Parmesan cheese. Cotija has many uses.... read more
  • Pecorino Romano is rubbed with oil and wood ash. Fresco or young cheeses usually have a very white paste which can be quite crumbly in texture. The paste darkens and hardens as the cheese matures. Really mature Pecorino can be very hard with casein crystals. In the hills of central and southern Italy, cows are rare. Instead ewe's milk is used to make hard compact cheeses which are generally known... read more
  • San Joaquin Gold is a farmstead cheese made in style of an Italian Fontina. San Joaquin Gold is named after the rich San Joaquin Valley of Central California, nestled between the Sierra Nevada Mountains and the California Coastal Range Artisan San Joaquin Gold has a natural, thin rind with a tawny buttery color. Mildly sweet and mellow when young, it develops a darker golden hue and nuttier flavor... read more
  • Grana Padano has an abundance of flavor, much deeper than Parmesan with a more granular texture and is made here in the US with the same craftsmanship and care as the original one. The 70-pound wheels are aged a minimum of 18 months, and hand-turned twice a week to provide a remarkable flavor. Try the Grana in salads, dips, sauces, pizzas and many more recipes. BelGioioso Cheese has been specializ... read more
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