Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grating cheese (and zest) with ease

Fine Cooking Issue 35
Photo: Fine Cooking staff
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Occasionally a tool from my husband’s workbench pays a visit to the kitchen—needle-nose pliers for yanking out salmon bones, for example. Recently another tool made the trip, but this one—the Micro­plane rasp—won’t be returning to the base­ment shop. I’d heard of people using this fine-gauge woodworking rasp as a grater, and I finally tried it myself. I’m in love.

The original Microplane is a slender piece of lightweight stainless steel that doesn’t look like much of a muscle-man, but its superfine grating slots make it a powerful performer. I get virtual snowdrifts of grated Parmesan with hardly any pressure supplied by me. The resulting fine-textured cheese is perfect for blending into risotto or pasta sauce.

Zesting citrus is even more fun than grating cheese, because with just a flick back and forth you get a shower of fragrant, colorful zest and not a jot of pith. And because you don’t need to apply much force to get the goods, you don’t risk scraped knuckles. To gild the lily, the ­company that makes the rasp, Grace Manufacturing, now makes more models: a narrow profile rasp with an easy-to-grip ­handle (for a tool junkie, maybe not as ­serious looking, but much easier to hold—I like it better); a wider, flatter rasp with a handle and a plastic frame; and another wide-body model with larger teeth for a coarser result. For more in­formation or to order, visit www.microplane.com.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.