Kitchen gadgets come and go, but the humble cheese grater remains a staple. Most of us use it the same way every time—shredding cheese, maybe slicing a vegetable—but completely ignore that odd fourth side with the tiny holes. Turns out, we’ve been missing out on one of its best functions.
That overlooked side is the secret to achieving a fine, almost powdery grate—ideal for hard cheeses like Pecorino Romano or aged Parmesan. The result? Cheese that blends perfectly into sauces, dips, or even breadcrumbs. But its uses don’t end there. It’s also the perfect tool for zesting citrus, creating delicate shavings that pack a punch of flavor in baked goods or cocktails. Even garlic and ginger become smoother when grated this way, making them ideal for dressings or marinades.
It’s a small tweak that can make a big difference in your cooking. So next time, don’t skip that fourth side. Embrace it, and watch how it transforms your meals from good to great.
