The Definitive Guide: Using a Meat Grinder to Grate Cheese Safely and Effectively

Can a Meat Grinder Be Used to Grate Cheese?

Yes, a meat grinder can be effectively used to grate or shred cheese, but the process requires specific preparation and equipment adjustments to achieve optimal results. While a meat grinder is primarily designed to process muscle tissue and fat, its fundamental mechanism—the auger pushing material against a rotating blade and through a fixed plate—can mimic the action of a coarse grater.

However, unlike grinding meat, which is lubricated by fat and connective tissue, cheese presents unique challenges. Cheese is temperature-sensitive, high in fat, and prone to smearing or clogging the machine if not handled correctly. Success hinges on controlling the cheese temperature, selecting the appropriate grinding plate, and ensuring rigorous sanitation.

The Science of Cheese and Grinding: Temperature and Texture

Understanding the physical properties of cheese is crucial before attempting to process it in a meat grinder. Cheese is an emulsion of fat, protein (casein), and water. When subjected to friction and pressure, the fat melts, causing the cheese to smear, clump, and clog the grinding plate rather than exiting as distinct shreds.

Optimal Cheese Types for Grinding

The best cheeses for processing in a meat grinder are those that are firm, low in moisture, and have a high melting point. These characteristics allow the cheese to maintain its structure under the pressure of the auger.

1. Aged Cheddar: Firm texture and lower moisture content make it ideal.
2. Parmesan (Hard Blocks): Excellent results, as its density resists smearing.
3. Gruyère or Swiss: Firm, semi-hard varieties work well, especially when very cold.
4. Monterey Jack (Low Moisture): Acceptable if thoroughly chilled.

Cheeses to Avoid

Avoid soft, high-moisture, or high-fat cheeses, as they will inevitably smear and create a paste rather than shreds. These include:

• Mozzarella (especially fresh/high moisture)
• Cream cheese or soft goat cheese
• Brie or Camembert
• Processed cheese blocks (e.g., Velveeta)

The Critical Role of Temperature Control

Temperature is the single most important factor in successfully grating cheese with a meat grinder. The cheese must be extremely cold—ideally between 32°F and 38°F (0°C and 3°C)—to prevent the fat from softening during processing.

Preparation Steps for Temperature Control:

1. Chill the Cheese: Cut the cheese into strips or cubes small enough to fit easily into the grinder’s feed tube. Place these pieces in the freezer for 30 to 45 minutes before grinding. The cheese should be firm to the touch but not frozen solid.
2. Chill the Equipment: Place the critical components of the meat grinder—the auger, the cutting blade, the grinding plate, and the hopper—in the freezer or refrigerator for at least one hour prior to use. Cold metal minimizes heat transfer to the cheese, reducing the risk of smearing. This practice is also recommended when grinding meat to maintain optimal texture and safety.

Essential Equipment and Attachments

Whether you use an electric or hand meat grinder, the choice of internal components dictates the final texture of the grated cheese.

Selecting the Right Grinding Plate

The goal is shredding, not fine grinding. Therefore, you must use the coarsest plate available in your equipment and parts.

• Coarse Plate (6mm to 10mm): This size creates thick, distinct shreds, similar to a box grater’s coarse side. This is the recommended plate for most hard and semi-hard cheeses.
• Kidney Plate (Large Holes): Some grinders come with kidney-shaped or extra-large hole plates, which are excellent for creating chunky, irregular shreds.
• Avoid Fine Plates: Using a fine plate (3mm or 4.5mm) will generate excessive friction, leading to immediate smearing and clogging.

Specialized Shredding Attachments

For users who frequently need to grate cheese or vegetables, many modern electric meat grinders (especially stand mixer attachments) offer dedicated shredding or slicing accessories. These attachments often utilize rotating drums with sharp perforations, which are specifically designed for grating cheese without the pressure and friction generated by the standard auger and plate setup. If available, these specialized tools are always the superior choice for cheese processing.

Step-by-Step Guide to Grating Cheese

Follow these steps for successful cheese grating using a standard meat grinder setup, ensuring you have completed the chilling process first.

1. Assembly and Preparation

• Sanitize: Ensure all chilled components are thoroughly cleaned and sanitized, especially if the grinder was recently used for meat processing (see Sanitation section below).
• Assemble: Attach the coarse grinding plate and the sharp cutting blade. Secure the head to the motor or housing.
• Position: Place a large, chilled bowl beneath the output of the grinder to catch the grated cheese. If possible, place the bowl on ice to maintain the cheese’s temperature.

2. The Grinding Process

• Feed Slowly: Turn the grinder on and begin feeding the chilled cheese pieces into the hopper. Do not force the cheese. The auger should pull the pieces through steadily.
• Maintain Speed: Use a consistent, medium speed on electric grinders. Too slow can allow the cheese to warm up, and too fast can generate excessive friction.
• Use the Pusher: Use the food pusher only to guide the cheese. Avoid applying heavy downward pressure, as this can compress the cheese against the plate and cause smearing.
• Batch Processing: Work in small batches. If you notice the cheese starting to soften or clump, stop immediately, re-chill the remaining cheese and the grinder head, and then resume.

3. Post-Grinding Handling

• Immediate Use or Storage: Once grated, the cheese should be used immediately or transferred to an airtight container and placed back into the refrigerator or freezer. Do not leave grated cheese at room temperature, as it will clump quickly.

Preventing Clogging and Smearing: Troubleshooting

Even with careful preparation, issues can arise. Here are solutions for common problems encountered when using a meat grinder for cheese.

Critical Food Safety: Preventing Cross-Contamination

When using a meat grinder for both meat and dairy products, sanitation is paramount. Failure to properly clean the equipment can lead to dangerous cross-contamination, especially involving bacteria like E. coli or Salmonella.

The Three-Step Sanitation Protocol

1. Pre-Cleaning (Rinse): Immediately after use, disassemble the grinder completely. Rinse all parts under cold running water. Do not use hot water initially, as it can cook residual meat fat or cheese proteins onto the metal, making them harder to remove.
2. Washing (Hot Water and Detergent): Wash all components thoroughly using hot water and a strong grease-cutting dish detergent. Use brushes to scrub the holes of the grinding plate and the grooves of the auger. Pay special attention to the internal housing where the auger sits.
3. Sanitizing (Final Step): After washing, sanitize the parts. This can be done by running them through a dishwasher on a high-heat cycle (if the material is dishwasher-safe) or by soaking them in a solution of one tablespoon of unscented bleach per gallon of cool water for at least one minute, followed by a final rinse.

Ensure all parts are completely dry before storage to prevent rust and bacterial growth. Proper care and maintenance extends the life of your equipment and ensures food safety for all subsequent uses, whether for cheese, vegetables, or preparing ingredients for stuffing sausage.

When to Use a Dedicated Grater

While a meat grinder offers high-volume processing capability, it is not always the most practical tool for grating cheese.

Use the Meat Grinder When:

• You need to process large quantities (several pounds) of hard cheese quickly for recipes like lasagna, large casseroles, or commercial preparation.
• You already have the equipment set up for other grinding tasks.
• You require a very coarse, uniform shred that is difficult to achieve manually.

Use a Dedicated Box Grater or Rotary Grater When:

• You only need a small amount of cheese (less than a cup).
• You are grating soft or semi-soft cheeses that would clog the grinder.
• You prioritize minimal cleanup, as a box grater is significantly easier to wash than a meat grinder assembly.

Ultimately, the meat grinder is a viable, high-capacity option for grating hard cheeses, provided the user adheres strictly to temperature control and sanitation protocols, treating the process as a specialized grinding technique.

Frequently Asked Questions (FAQ)

Q: Does grating cheese dull the meat grinder blade?

A: No, grating cheese does not typically dull the blade significantly. The friction generated by cheese is far less abrasive than processing bone or tough connective tissue. However, using a dull blade will result in poor cheese texture (smearing) because the blade must slice cleanly against the plate.

Q: Can I use frozen cheese in the meat grinder?

A: It is generally not recommended to use cheese that is frozen solid. While cold is necessary, rock-hard frozen cheese can put excessive strain on the motor or gears of an electric grinder, or make manual grinding extremely difficult. The cheese should be deeply chilled (firm, but slightly yielding) for best results.

Q: How do I clean the sticky residue out of the grinding plate holes?

A: The best method is to use a stiff brush or a specialized plate cleaning tool immediately after use. If the cheese residue has hardened, soak the plate in hot water with detergent for 15 minutes to soften the fat and protein before scrubbing. A toothpick or skewer can help dislodge stubborn pieces from the smaller holes.

Q: Can I use the meat grinder to process other dairy products, like butter?

A: Yes, meat grinders are sometimes used to process extremely cold butter for pastry making (like pie crusts) to quickly cut the butter into small, uniform pieces without warming it with hands. The same principles of chilling the equipment and the product apply.

Q: Is there a difference between grating cheese with a manual versus an electric grinder?

A: Electric grinders offer consistent speed and power, which helps maintain a steady flow and reduces the time the cheese spends in the warm machine head. Manual grinders require more effort, increasing the risk of the cheese warming up due to slower processing time and the heat generated by the user’s hand contact. Chilling the manual grinder components is even more critical.

Enhance Your Grinding Capabilities

If you find yourself frequently using your meat grinder for tasks beyond meat—such as grating cheese, processing vegetables, or making breadcrumbs—consider investing in specialized accessories. Many manufacturers offer dedicated shredding drums or larger hopper attachments that streamline these non-meat tasks. Consult your grinder’s manual or visit the manufacturer’s official website to explore compatible attachments that can transform your standard meat grinder into a true multi-purpose kitchen workhorse.

References

• U.S. Department of Agriculture (USDA). Basics for Handling Food Safely. 2025. “USDA Food Safety Guidelines for Handling Food” — This resource provides essential guidelines on preventing cross-contamination between raw meat and ready-to-eat foods like cheese.
• Dairy Management Inc. Dairy Processing and Temperature Control. 2025. https://www.usdairy.com/ “Dairy Industry Best Practices for Temperature Control” — This source details how temperature affects the physical structure and handling properties of various dairy products, including the optimal chilling points for hard cheeses.
• National Sanitation Foundation (NSF). Guide to Commercial Kitchen Equipment Cleaning and Maintenance. 2025. “NSF Standards for Kitchen Equipment Cleaning” — This guide outlines professional standards for cleaning complex food preparation equipment to ensure all food contact surfaces are free from pathogens and residue.

Last Updated on October 14, 2025 by Robert Vance