Gourmet Grating Cheese

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!

Our Featured Gourmet Grating Cheese
Picture of dry monterey jack
Vella Cheese has been around for a long time, since 1931 when the cheesemaking began. Vella Cheese Co. is know for its dry jack cheese and this Dry Monterey Jack cheese is an example of the masterpieces produced by the Vella family. This artisanal Californian cheese is a hard cheese, a wonderful substitute for Parmigiano Reggiano, it has 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. Due to its age this gourmet cheese is great for grating, shredding, curling, but don't forget to enjoy it as it is, or on a cracker with a nice glass of your favorite drink, some fruit and nuts. We hand-cut and wrap this cheese in wedges of 1 pound and 8 ounces. read more...
What other Gourmets are buying
  • Mizithra or Myzithra is an old Greek cheese and similar to an Italian Ricotta cheese, but a lot dryer. Made from sheep's milk, the flavor is more pronounced than the ricotta: rather nutty and salty. This Greek cheese has a very dry and crumbly texture; it is very easy to cut and grate, you can almost grate it with a knife or fork. This cheese works wonderfully blended into pasta dishes. We hand-cu... read more
  • At Roth Kase they are still crafting thru Alpine cheesemaking methods along with Southern Wisconsin terroire and Gran Cru Original is a prime example. To make this award-winning cheese imported copper vats are used to transform fresh milk from family farms into this American artisanal cheese. This cheese used to be called Gruyere Grand Cru, but in recognition of Swiss AOC rules, Roth Cheese droppe... read more
  • It all started more than 8 centuries ago and it is amazing how this cheese, Parmigiano-Reggiano, is still made in the same way, producing top quality cheese we all love and cannot live without. Many of us refer to Parmigiano-Reggiano as Parmesan, but don't be fooled, there are many Parmesan imitators out there. The real deal Parmigiano Reggiano PDO a hard, cooked and slowly matured cheese, made fr... read more
  • Ricotta Salata is a wonderful combination of nutty and creamy with just a hint of salt. Aged 90 days, this semi-firm cheese has a smooth, white appearance and a rather dry texture, perfect for cubing, crumbling or shredding. It boasts a pleasant milky flavor, coming from the whey part of the sheep’s milk. This is such a great cheese to keep handy; it can be the star or the supporting role. You can... read more
  • 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
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