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Old 01-06-2008, 06:16 AM   #1
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Best way to shave Parmesan?

I quite like shaved Parmesan in salads when I eat out, but have difficulties producing the shavings at home.

There are two logical reasons for this.

1) The cheese is too hard (I usually buy the most expensive, aged... and hardest Parmesan I can find)
If this is the root of the problem, should I just buy younger Parmesan?

2) I am using the wrong tool (a vegetable peeler).

Any suggestions out there?

Best regards & New Year greetings,
Alex R.

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Old 01-06-2008, 08:25 AM   #2
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P.S. - When I speak of "Parmesan shavings", I'm referring to very elongated curls, about the size of a cigarette.

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Old 01-06-2008, 08:27 AM   #3
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I use a potato peeler, ok, so it`s a bit MacGuyver, but it works :D
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Old 01-06-2008, 09:09 AM   #4
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It should be hard, but not rock hard. Do not shop for it based on the hardest you can find. That should not affect how you shave it though. You are using the right tool. Maybe the blade is not very sharp though? Try getting a new veggie peeler or replacing the blade if you have one that you can do that with.
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Old 01-06-2008, 09:09 AM   #5
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Peeler here too. Maybe you need a new peeler? My OXO is very sharp.
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Old 01-06-2008, 10:24 AM   #6
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and if you have to do a whole bunch of it, use a mandolin (but watch your fingers, use a cloth to hold the cheese).
and make sure the cheese is at room temp also, it`s not as brittle then
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Old 01-06-2008, 10:39 AM   #7
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I agree that your peeler is probably not sharp enough.

If you see one, buy a ceramic one. Stays very sharp for a long long time.
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Old 01-06-2008, 10:41 AM   #8
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I also have a mini grater similar to this one. One side I use for nutmeg and the other 2 for cheese.

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Old 01-06-2008, 12:01 PM   #9
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Oxo potato peeler works for me.
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Old 01-06-2008, 10:17 PM   #10
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Two things:

1) The harder the cheese the thinner you have to shave it to keep if from crumbling ...

2) Temp - the colder the more brittle - try room temp.

We have a restaurant that does the really aged parm curl shavings on salads - they use a truffle shaver and room temp cheese.

Hope this helps ...
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