Step by Step
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01
The key to succesfully grating cheese is ensuring that it is well-cooled. A temperature between +2°C and +4°C is ideal.
![](https://www.oldenburger-professional.com/media/c3/ed/2f/1711440264/Kaese_reiben_1.jpg)
02
Slice the cheese loaf into chunks. When preparing large amounts, keep them consistently and properly chilled.
![](https://www.oldenburger-professional.com/media/75/00/1f/1711440270/Kaese_reiben_2.jpg)
03
Small amounts of cheese can be grated by hand on a small box grater.
![](https://www.oldenburger-professional.com/media/30/9a/b6/1711440275/Kaese_reiben_3.jpg)
04
Large amounts of cheese should be grated using a profes- sional slicer / grater. Proceed a batch at a time to ensure that the cheese is always properly chilled.
![](https://www.oldenburger-professional.com/media/47/ce/7d/1711440280/Kaese_reiben_5.jpg)
05
When grated at the correct temperature, the cheese is loose and easy to handle. Warm cheese clumps together, resulting in uneven melting.
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