The Daily Dish: Tips for grating cheese

block of parmesan cheese
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Grate that cheese, please!

Here are my favorite grating tips for three wonderful Italian cheeses. Whether its Grana Padano, Parmeggiano Reggiano or Pecorino Romano, I always buy my fresh cheese in a chunk at the store rather than already grated. I like to grate my cheese as close as possible to when I plan on serving my dish.

I add freshly grated cheese to the pot of the fire right before serving. And when I have grated all I can I always save the rinds and plop them into my soups and sauces. This imparts a delicious depth of flavor.

For more tips, check out my latest cookbook, Lidia Cooks from the Heart of Italy.
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lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

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