Janet Bostwick wrote:
> On Wed, 27 Aug 2014 21:18:23 +1000, "DavidW" >
> wrote:
>>
>> Okay, so I got myself a plane grater, something roughly like this:
>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>
>> I grated some Zanetti Reggiano with it. It works okay. It produces
>> short, tiny filaments rather than grains. Not ideal, but better than
>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>> (about 20g), which is too long really. I'm accustomed to throwing
>> boiled pasta in a bowl, adding some heated-up sauce and sprinkling
>> cheese over the top. Very quick and easy (not counting making the
>> sauce, which takes hours but is 7-10 serves and is all done in one
>> hit and doesn't require much elbow grease). Now grating the cheese
>> requires three times the work of the rest of the meal, which is out
>> of proportion. One of the more complicated hand devices suggested or
>> a machine attachment looks more attractive.
>>
>>
> You either got the wrong sized grater,

That's possible. Maybe it is too fine.

> or the cheese is very old, hard and dry,

The cheese is fine. It's a wedge cut out of a wheel. The rind is hard and
discoloured but the rest is good.

> or your grating method needs improvement.

Well, I don't know what you do other than press the cheese on the grater and
slide it down. There's no degree of pressing that makes it fast.