justplainbill
Executive Chef
KA's RVSA instructions recommend operation at speed #4 and to stiffen cheeses prior to grating by partial freezing.
I wanted finely grated Locatelli Pecorino for use in my cheese shaker dispensers / applicators. Due to concerns about condensation from high humidity, I brought the cheese to room temperature before unwrapping and rind trimming. To achieve the desired fine particle size and avoid coarser particles which jam my cheese shakers, I had to slowly feed the cheese through the rotary grater. As a result, it took 1/2 hour to grate 1 pound of cheese. The 1/2 hour of operation raised the rear end of the KA motor housing's temperature to about 125*F.
I wanted finely grated Locatelli Pecorino for use in my cheese shaker dispensers / applicators. Due to concerns about condensation from high humidity, I brought the cheese to room temperature before unwrapping and rind trimming. To achieve the desired fine particle size and avoid coarser particles which jam my cheese shakers, I had to slowly feed the cheese through the rotary grater. As a result, it took 1/2 hour to grate 1 pound of cheese. The 1/2 hour of operation raised the rear end of the KA motor housing's temperature to about 125*F.
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