Anonymous wrote:

Anonymous wrote:I always grate in a mini food processor. Grating real parmesan with a microplane is wasting the cheese. What you want is small crumbly bits, not fluffy shreds, and the food processor is best.

Why is that a waste?
I love the fluffy shreds on my pasta for Parmesan or pecorino Romano.

Because the shape of the cheese bits affects the flavor. That's how you maximize the flavor of the cheese when sprinkling it over your dish. In Italy the cheese is always served akin to breadcrumb texture rather than the microplane feathery shreds.

Anonymous wrote:Box grater. When it gets pretty close to the rind, I trim and chop with a knife.

Ditto. but it doesn't satisfy the 10% attention rule OP asked for. Nothing would. With everything in the kitchen, you do have to pay attention, and I have little kids too so I get that it's annoying.

Box grater is super easy though, you can grate a large amount quickly with very little waste, so even though you need 80% attention it's only for a minute or two!

Anonymous wrote:I grate it in batches in food processor and keep in fridge. It holds well.

You can freeze grated parm in a ziplock with no discernable flavor or texture impact. If you're going to get out a food processor to do the thing, do a bunch and freeze in batches.

I grate it in batches in food processor and keep in fridge. It holds well.

Buy it pre shredded. I also constantly cut myself in the kitchen, OP. I see you.

Yep, metal gloves are amazing.