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Tried grating fontina in food processor. Help please.

middleagedfoodie Jan 19, 2012 03:33 PM

Never did this before. I must have let the fp rip too long and it turned into a dough like ball. I'm thinking of chilling it and when I am ready to use it, hand grating. The recipe calls for sprinkled fontina. I haven't cooked with fontina before, but my understanding is it will melt. The recipe I'm doing is a lasagna and I don't want the fontina to lump up. Will the regrating work? I will go buy more if I must, but it is so darned expensive, I'd like to be able to use the cheese I turned into a big ball in my recipe.

  1. r
    rasputina Jan 31, 2012 03:55 PM

    Did you use the chopping blade or the grater? Because I can't imagine how you would get a dough ball from using the grater on the FP. I've never had problems with it.

    1 Reply
    1. re: rasputina
      magiesmom Jan 31, 2012 05:04 PM

      it must have been the chopping blade because the grating function can't go on too long; the food goes through and that's it.

    2. m
      middleagedfoodie Jan 31, 2012 03:16 PM

      Did the freezer thing. It helped, though didn't love the lasagna recipe I used. Lots of work. Not enough bang for the buck.

      1. b
        bitchincook Jan 20, 2012 12:38 PM

        I burned out the motor of my first food processor when I used it to grate fontina, so now I always use a hand grater for it and other soft cheeses. Agree with those who say to put it in the freezer first, though I'd leave it there for at least a half hour, especially if you want to get cheese you can sprinkle.

        1. biondanonima Jan 19, 2012 04:05 PM

          You should be able to regrate the fontina - just put it in the freezer to firm up and hand grate it. You could also just slice it thinly, since it's going to be layered into a lasagne anyway.

          1 Reply
          1. re: biondanonima
            katecm Jan 20, 2012 10:51 AM

            I second this vote. It grates poorly for the same reason that it melts beautifully - it's incredibly moist and soft. The slices will help you distribute it without having to fight it. (p.s. it's the best mac and cheese secret ever).

          2. Barbara76137 Jan 19, 2012 03:43 PM

            Fontina is a great melting cheese. Put it in the freezer for 15 minutes before you grate it, that should help. Saw an episode of "Everyday Italian" the other day and I think Giada also then mixed the grated Fontina with a drier grated cheese, I think it was parmesan, since she said that would keep it from clumping.

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