506626 Sun Apr 06 07:39:34 -0700 2008 15 31 Home Cooking 0 3566436 I have a piece of aged asiago that could be used as a nose cone on a rocket. Can't slice it or grate it, not even on a micro-plane grater. Does anyone have a suggestion of how to proceed? Sun Apr 06 07:39:35 -0700 2008 18755 howboy 1 3566444 Do you have a food processor with a grating disk? You could try that ... sometimes though, I end up throwing hard bits out (or put them in soup). Sun Apr 06 07:42:52 -0700 2008 3566436 10985 MMRuth 2 3567647 That's the quickest way to break the grater-post. Sun Apr 06 15:41:35 -0700 2008 3566444 14479 wayne keyser 3 3568879 Good to know - thanks! Mon Apr 07 06:21:29 -0700 2008 3567647 10985 MMRuth 1 3566479 If it is so hard that it's ungrateable, i'm wondering if you soaked a cheesecloth and wrapped it around it for a little while to get it to that stage??? Sun Apr 06 07:56:03 -0700 2008 3566436 153184 im_nomad 2 3566640 No, it was like that when I unwrapped it. This is a full wedge and I'd hate to not use it. I bought it at a good cheese shop, so I have a feeling this is exactly how it's supposed to be, but I have to find out the secret to slicing/grating it. I do have a Cuisinart (the original model, and still going strong), so maybe I'll try the suggestion of using the grating blade-although it would mean trying to cut it into feeding-tube size pieces. Sun Apr 06 09:04:49 -0700 2008 3566479 18755 howboy 3 3566718 Asiago is pretty hard I think - but you should be able to grate it. Sun Apr 06 09:28:31 -0700 2008 3566640 10985 MMRuth 3 3570334 Have you called the cheese shop and asked how they recommend you grate it? Perhaps "rock hard" isn't how it's supposed to be and they'll replace your hunk of cheese with a workable one? Mon Apr 07 12:31:06 -0700 2008 3566640 42944 leanneabe 1 3567065 I would return it. Asiago is hard but not that hard that you can't work with it. Sun Apr 06 11:54:54 -0700 2008 3566436 162977 sarah galvin 2 3698509 I'd describe Asiago as a firm cheese. At least that's the state I get it in from the Italian cheese shop around the corner. Sounds like the OP was sold a bit from a wheel that hadn't moved for quite some time. Sun May 18 11:20:45 -0700 2008 3567065 42449 mrbozo 1 3567082 Perhaps try fracturing it into chunks by using your knife more like a pick. Once broken into chunks, try using them in the food processor, or perhaps crumbling and pulverizing on a cutting board. Sun Apr 06 12:01:56 -0700 2008 3566436 13682 PommeDeGuerre 2 3567407 Don't use a knife, too dangerous unless its got a heavy back end and then use the backend and firmly tap a few times with a wooden mallet or a rolling pin ,a cleaver works well.....oh yea make sure your cutting board doesn't slip Sun Apr 06 14:19:46 -0700 2008 3567082 11065 scunge 3 3698503 Yep, did the cleaver/mallet/processor routine with a rock of forgotten Reggiano yesterday (ended up sprinkling it on a homemade pissaladière before baking). Sun May 18 11:17:56 -0700 2008 3567407 42449 mrbozo 1 3568621 Try loosely wrapping the cheese in a slightly wetted paper towel and then wrap it loosely in plastic wrap. Leave it in the refrigerator for couple of days. The moisture from the towel will soften the cheese. Mon Apr 07 00:44:20 -0700 2008 3566436 10756 PBSF 1 3698393 Don't know about the asiago, probably should return it, but i did make an interesting discovery with some old dry Brie crusts, I thought i would try the microwave to melt it, tried one minute at10, it bubbled and foamed into an airy crunchy Brie puff! Now i purposely cut only the creamy center to use fresh, leaving me with raw material for Brie Puffs! Sun May 18 10:38:35 -0700 2008 3566436 193236 curtjstjvi 1 3699232 If you are not able to grate it or cut it.... and can't return it to the store... You might find some use for it by dropping it into a pot of minestrone or other soup to flavor it. Sun May 18 16:48:27 -0700 2008 3566436 150115 Mellicita