shredding cheese

If I choose to shred my own cheese from loaves, is it practical to do it with an attachment for a planetary mixer, or should I get a dedicated cheese shredder ?

I shred 75lbs a day with the hub attachment on my mixer

thank you Daddio, that pretty much answers my question.

I assume you have a planetary mixer with the standard #12 hub attahment.

if any different, please let me know.

Also, what cheese are you shredding ?


Otis, I use my mixer to shred a variety of cheese. I shred mozzarella, provolone, asiago, romano, parmesan and cheddar with it. I just use a stand #12 attatchment. We can usually shred about 50 lbs of mozzarella in about 15 minutes.

A couple of things to think about before you choose, one way or the other:

Cost of labor to shred vs buying shredded.

Use of that machine–time taken away from dough/veggies/etc to shred.

COST of the machine head vs savings in buying blocks.

50# of cheese in 15 minutes isn’t bad. But, how much cheese do you use a day? 100#? 300#? We’ll go through at least 200# on a slow day, about 500 on our busier days. 2 hours to cut the cheese :roll: is a long time.

I buy pre-shredded. It is about 3 or 4 cents more per pound. Definitely worth it!

The only benefit I see in shredding your own is you can create a unique special blend.