Can You Grate Frozen Cheese in an Electric Grater? Explained

As someone who cooks regularly and loves a good shortcut in the kitchen, I’ve often faced the dilemma of dealing with frozen cheese. Whether it was a last-minute pasta bake or a late-night nacho craving, the question that always lingered was: Can you grate frozen cheese in an electric grater? After years of experimenting with various cheeses and several types of electric graters, I’ve come to a clear conclusion: yes, you can—but only if you understand how to do it right.

This guide walks you through the entire experience, from choosing the right grater to understanding the behavior of different cheeses when frozen. Think of this as advice from one home cook to another.

Why You Might Need to Grate Frozen Cheese

There are plenty of reasons cheese ends up in the freezer. Maybe you overbought during a sale or froze leftovers to avoid spoilage. Either way, if you’re like me and occasionally forget to thaw things in time, you’ll probably wonder if grating frozen cheese is even possible—especially using an electric grater.

I first attempted grating frozen cheddar with my electric rotary grater on a busy weeknight. I didn’t have time to wait, so I figured, "Why not?" That trial and error sparked a series of discoveries.

Step 1: Know Your Cheese Type

Let’s start with the obvious—not all cheeses are created equal. Hard and semi-hard cheeses freeze and grate far better than soft ones. Cheddar, mozzarella blocks, parmesan, gouda, and Colby-Jack? Absolutely. Brie or cream cheese? Forget it.

From my experience:

• Cheddar and Mozzarella: These work best when slightly thawed (10–15 minutes at room temperature). Fully frozen, they can be brittle and crack during the grating process.
• Parmesan and Pecorino Romano: These grate beautifully straight from the freezer. They’re naturally hard and dry, which works well with electric graters.
• Soft Cheeses: Even partially frozen, these tend to gum up the blades and create more mess than usable shreds.

The trick is understanding the texture. The firmer the cheese, the better your results.

Step 2: Choosing the Right Electric Grater

I’ve tested various models—from small handheld electric graters to large countertop machines. The kind you use makes a big difference when working with frozen cheese.

• High-powered rotary graters (like the Presto SaladShooter or some Cuisinart models) handle frozen blocks much better than compact, low-wattage ones. The motor strength is key.
• Built-in food processor graters with strong discs and sharp blades also work exceptionally well, especially if you’re grating in bulk.
• Battery-operated handheld graters? Not a fan for frozen cheese. The motor often stalls, and the blades can’t keep up.

For my everyday use, I stick with a powerful countertop grater that has stainless steel drum attachments. It allows me to switch between coarse and fine grating depending on the recipe.

Step 3: Preparing the Frozen Cheese

Before feeding frozen cheese into any electric grater, preparation is everything. The first time I tried, I took a full-size frozen cheddar block and jammed it into the hopper. Result? It jammed, the motor strained, and I spent 10 minutes cleaning.

Here’s what I do now:

1. Thaw slightly if needed: Let the cheese sit out for 10–15 minutes to soften just a bit. It reduces brittleness and makes slicing easier.
2. Cut into smaller chunks: I usually break the block into 2–3 inch pieces. This helps the grater handle it better and prevents motor burnout.
3. Wipe off ice crystals: If there’s surface frost, I pat it dry with a paper towel. Excess moisture can clog the grating drum.

Once prepped this way, the cheese moves smoothly through the machine without any resistance or overheating.

Step 4: Grating with Technique

Even with a good grater, technique matters. I gently press the cheese into the feeder using the food pusher—not too hard, not too light. Pushing too hard can stress the motor and affect shred consistency.

Also, I’ve noticed that grated frozen cheese tends to come out fluffier and doesn’t clump like room-temperature cheese. This actually makes it perfect for melting evenly on dishes like lasagna or pizza.

Just don’t leave it sitting too long post-grating—frozen cheese thaws quickly, and moisture buildup can turn it soggy.

Step 5: Cleaning the Electric Grater

One downside to grating frozen cheese is that it leaves behind slightly harder, sticky residue—especially when the cheese starts to thaw mid-process. This isn’t a dealbreaker, but you’ll need to act fast.

After each use, I disassemble the grater immediately and rinse the parts in warm, soapy water. A small brush works wonders to remove cheese particles stuck in the drum or blades. If you wait too long, the dried cheese becomes rock-hard and takes more effort to scrub off.

In my experience, stainless steel drums are way easier to clean than plastic or coated ones, which can absorb oil and stain over time.

Pros and Cons of Grating Frozen Cheese

After dozens of times using frozen cheese in my electric grater, here’s the real-world verdict:

Pros:

• No waiting for thawing: Perfect for last-minute meals.
• Cleaner grating: Less oily and sticky than fresh cheese.
• Better shred quality: Especially with mozzarella—comes out light and fluffy.
• Prevents waste: You can store cheese longer without spoilage.

Cons:

• Strains weak motors: Cheap graters may burn out or jam.
• Needs prep: You can’t just toss a frozen brick in and expect magic.
• Tricky with soft cheese: Smears, clogs, and ruins the machine if you're not careful.

Ultimately, if you’re working with a quality grater and know how to prep the cheese, frozen blocks can be your best friend in the kitchen.

Final Thoughts: Is It Worth It?

Absolutely. Grating frozen cheese with an electric grater is not only possible—it’s practical. With the right approach, it saves time, reduces waste, and delivers great results for cooking and baking. I’ve made everything from mac and cheese to stuffed crust pizza using frozen cheese, and no one could ever tell the difference.

If you’re someone who cooks often and wants the convenience of always-ready cheese, I’d recommend investing in a strong electric grater and learning the technique. It’s a small shift in your kitchen habits that pays off big—especially on busy nights.

And if you’ve got frozen cheese staring at you from the back of your freezer right now, don’t hesitate. Prep it, power up your grater, and enjoy the convenience without compromising quality.