Product Description
FAMA CLEANING INSTRUCTIONS PDF FILE
This unit is for HARD CHEESE ONLY. Please see the ALFA GS-12 for grating soft cheeses like mozzarella.
FAMA states that all of the cheese graters that they supply to Alfa are to be used with hard cheese only such as:
- Parmigiano-Reggiano: An Italian cow’s milk cheese aged from 12 to 36 months, ideal for grating or eating in shards.
- Pecorino Romano: A sharp, salty sheep’s milk cheese common in traditional Italian pasta dishes.
- Aged Cheddar: A firm cheese that grows crumbly, sharp, and crystalline with extended aging.
- Manchego: A Spanish sheep’s milk cheese with a distinct basket-weave rind and rich flavor.
- Aged Gouda: Transitions from semi-soft to a hard, caramel-sweet, and crunchy texture as it matures
In addition, it is best if the cheese has been chilled just before the grating occurs – maybe leave it in the fridge for
a couple of hours & then take it right out to start grating.
Why Temperature Matters for Grating
- Chilled or Cold Cheese: Hard cheeses like Parmesan, Cheddar, or Pecorino are firmer when cold, which helps them pass cleanly through a grater or food processor without gumming up the blades.
Room-Temperature Cheese: While hard cheeses are safe to handle or leave out for short periods due to their low moisture and high salt content, warmer cheese becomes softer and more pliable, making it sticky, messy, and harder to produce neat shreds or fine gratings
