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TAGLIARE A FETTE SOTTILI E GRATTUGIARE IL FORMAGGIO
TIPO DI
FORMAGGIO
T R I T A R E /
RIDURRE
GRATTARE
IN PUREA
TAGLIARE
A FETTE
SOTTILI
Pasta molle (a
temperatura
ambiente)
si no no
Pasta semimolle
(semicongelata)
si si no
Pasta semidura
(semicongelata)
si si si
Pasta dura (a
temperatura
ambiente)(kamert
emperatuur)
si si no
Non tutti i formaggi possono essere tagliati a fette. In genere,
i formaggi a pasta molle non si prestano e quelli a pasta molto
dura rischiano di danneggiare il disco o l’apparecchio stesso.
È possibile grattugiare la maggior parte dei formaggi, tranne
quelli a pasta molle. La sola eccezione a questa regola è la
mozzarella, che si grattugia bene se posta in congelatore no
a quando diventa dura, per un risultato perfetto. I formaggi a
pasta dura come il parmigiano possono essere grattugiati solo
se a temperatura ambiente.
63


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