Zyliss Classic Rotary Cheese Grater - Handheld Cheese Grater with Handle - Vegetable, Chocolate, Hard Cheese & Nut Grater – White

Fantastic and easy to use. Much better than using a regular grater.

Grater works really well for hard cheeses and chocolate. Very durable and easy to clean in the dishwasher.

For me, I am not a fan, but I don't have the hand strength to squeeze for the grinder, but if you're younger it would work just fine. It did a good job. Sometimes it's kind of hard to get it to clean up and it was hard to get it unscrewed. That could be because I'm old

It is easy to use, disassemble, clean, and reassemble, and the blades are very sharp. I wish there was a insert for softer cheeses, though.

Yes, I like this cheese grater. It works well, it's durable, and it's a good value with the price. Now I want to tell you about Italian restaurants and cheese.Most Italian restaurants have a shaker jar of grated cheese on the table. When you sit down at the table, unscrew the lid of this jar and take some cheese out with a spoon. Then put some between your thumb and your index finger, and squeeze. If the cheese sticks together in a clump, it's good fresh cheese. However, if it if it does not clump together when you squeeze it, it's either old, stale cheese, or it's that tasteless, pre-grated, store bought stuff that contains up to 50% cellulose (wood) which serves as an anti-clumping agent. If this is the case, just get up and leave without ordering. If this is the best the restaurant can do with its grated cheese, it's a good indication that the restaurant does not serve high-quality Italian food.Now, here's some information about which Italian cheese you may want to buy for grating. Most people just refer to all of these Cheese's as Parmesan cheese. There are, in fact, three distinct types of Italian cheese to use for grating. The first, and mildest cheese, is called Romano.Next, is Parmesan cheese. Although many people use the term parmesan to refer to any Italian cheese used for grating, it is actually a specific type of cheese. It's a sharper cheese than the Romano, but not the sharpest Italian cheese.The Italian cheese that has the sharpest flavor, is called Lucatelli. Of course, in order to find this cheese, you'll have to go to an Italian deli that Imports many of its products. If you have a Little Italy in your town, this is where you'll most likely find an Italian deli. In San Diego, where I live, there's an Italian Restaurant and Deli in Little Italy called Filippi's.As I'm sure you already know, a hard cheese can last virtually forever in a refrigerator. It's important though, to wrap it in plastic and not paper. Otherwise the refrigerator will dry it out. I'm only telling you this because most Italian delis will wrap the cheese in paper and not plastic. And, if you keep the cheese in a block and only grate it when you use it, it will stay fresh forever.Because a hard cheese will not go bad in the refrigerator, you don't have to wash your Zyliss grater every time you use it. All you have to do is put your Zyliss grater in a ziplock bag with your cheese and put it in the refrigerator. There's no need to wash it if the cheese on it isn't going to go bad. (Yes Mom, I know I should wash it anyway.)Lastly, here's a tip for how to grate a soft cheese. In descriptions of cheese graters, it will usually say somewhere that it's not possible to great a soft cheese. Not true. If you ever want to grate a soft cheese, all you have to do is freeze it first. If you're using a cheese grater like the Zyliss that has a small compartment to put the cheese into, it's best to cut the cheese into pieces before you freeze it. This is because it's a lot harder to cut it into pieces after it's frozen.Bon appetit.

This grater is a game changer. It saves time and is so easy to use and clean.

This has been easy to use and great! Shreds Parmigiano cheese perfectly.

For years I used an old tin French-made “Mouli Crater” that served me fairly well. It was easy to use but had to be dried for fear of rusting. Only had two parts and very easy to clean. For some reason I felt that modern innovation, sleek design, non-rust material, and Swiss engineering would provide me with a better product. Not quite. This model bogs down quickly as the grating barrel fills up (I was using a hard cheddar as opposed to a soft cheese). The barrel must be unscrewed and the handle disconnected to clean. There is a deep channel inside one end of the grater barrel that is difficult to clean. One requires a bottle brush to perform a proper cleaning. Good thing I didn’t throw away the old tin French Mouli Grater.