This method works best with drier cheeses - Parmesan, mozzarella, sharp cheddar - since softer cheese tend to just get over mixed and turn into mushy clumps.
Insert 5th grade joke about cutting cheese here.
Pack lightly in food processor. Too much cheese and the blades don't move.
Pulse it a few times first to cut into smaller bits, then run it for 15 -20 second increments. If you overrun the machine, you will end up with cheese mush, so keep an eye in it.
About halfway, I'm going to pulse the food processor a couple times more.
Clearly, if you are making something fancy that needs pretty cheese grated on top, this is not the shortcut for you. However, this is great for nachos, lasagna, pizza, etc.
Cheese etherized upon a cutting board.
- Food processor