What's your cheese grated to cheese eaten while grating ratio?

cheese
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#1

We obviously don’t need a discussion to establish that when you’re grating cheese you take a cheese chunk tax to eat while/directly after grating.

The question is, how much? I’m going to say that I take 20% on top of what I’ve grated, but with a minimum and maximum cheese chunk tax of 10g and 40g.


#2

I’m lactose intolerant, you shit cunt.


#3

Usually about 50/50, as I slice off bits of cheese while everything else is cooking away.


#4

I eat the bits that fall off un-grated during the grating process


#5

was going to post a very similar thread recently about proportions so it was just about cheese. It’ll range between 25% to 50% eaten while cooking for me.


#6

25%

Does anyone eat cheese every day?


#7

Hardly any. Mainly grate Parmesan and I’m not scoffing that down.


#9

same here pal


#10

Is the etc in your parentheses excepting all other cheese that need grating? If so, then… yes


#12

Thank you for clarifying. I’ve also grated red Leicester in the past. I don’t think I would ever buy it again, so, I guess I’m going to say… yes.


#13

@Elaina_Casoolare of course!

why wouldn’t you?
(apart from poor lactose intolerant people & migraine sufferers deprived of this heavenly foodstuff)


#15

That bit in the parenthesis is doing a lot of work…


#16

Other things that I grate regularly:

Limes
Lemons
Ginger
Chillis
Carrots
Courgettes


#18

interesting list. can’t say i’ve ever grated a chilli.

ever grated a potato? me neither.

may i add orange zest?

and kohlrabi.


#19

Obligatory


#20

Yep have done a spud for a rubbish rosti.
You may added orange zest.
I’ve never knowingly eaten kohlrabi.


#21

1:1?


#22

standard “what the fuck am I going to do with this?” veg box item


#23

Tip for making good rostis: don’t shape them before you put them in the frying pan. Dump a spoonful of grated spud in a frying pan with some meted butter in it, stir it around for half a minute and only then form it into the rosti and continue frying. Helps to dehydrate and also brown the spud thoroughly.