Cheese & Ginger Grater
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Relevant Background on Graters: "A grater, also known as a shredder, is a kitchen utensil used to grate foods into fine pieces... originally to grate cheese....Several types of graters feature different sizes of grating slots, and can therefore aid in the preparation of a variety of foods. They are commonly used to grate cheese and lemon or orange peel (to create zest), and can also be used to grate other soft foods. They are commonly used in the preparation of toasted cheese, Welsh rarebit, egg salad, and dishes which contain cheese sauce such as macaroni and cheese, cauliflower cheese...graters are commonly used to grate potatoes for preparation of dishes, including draniki, bramborak or potato babka...In tropical countries graters are also used to grate coconut meat..."("Grater", https://en.wikipedia.org/wiki/Grater)
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Relevant Background on Cheese: Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and adding the enzymes of rennet (or bacterial enzymes with similar activity) causes the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form.[1] Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.Over a thousand types of cheese exist and are currently produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them...For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family....Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese.[3] Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century...In 2014, world production of cheese from whole cow milk was 18.7 million tonnes, with the United States accounting for 29% (5.4 million tonnes) of the world total followed by Germany, France and Italy as major producers (table)...There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation,.At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. If the cheese is further warmed, to 26–32 °C (79–90 °F), the fats will begin to "sweat out" as they go beyond soft to fully liquid...Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind...As its temperature continues to rise, cheese will brown and eventually burn. Browned, partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them)...A cheeseboard (or cheese course) may be served at the end of a meal, either replacing, before or following dessert. The British tradition is to have cheese after dessert, accompanied by sweet wines like Port. In France, cheese is consumed before dessert, with robust red wine.[32][33] A cheeseboard typically has contrasting cheeses with accompaniments, such as crackers, biscuits, grapes, nuts, celery or chutney...The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.[36] In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat..National health organizations, such as the American Heart Association, Association of UK Dietitians, British National Health Service, and Mayo Clinic, among others, recommend that cheese consumption be minimized, replaced in snacks and meals by plant foods, or restricted to low-fat cheeses to reduce caloric intake and blood levels of HDL fat, which is a risk factor for cardiovascular diseases.[38][39][40][41] There is no high-quality clinical evidence that cheese consumption lowers the risk of cardiovascular diseases.." ("Cheese", https://en.wikipedia.org/wiki/Cheese)
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Relevant Background on Ginger: "Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.[2] It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots...In 2018, global production of ginger was 2.8 million tonnes..Dry ginger, one of the most popular forms of ginger commercially exported, must undergo drying and preparation to reach the goal product.[31] Ginger rhizomes that are to be converted into dry ginger must be harvested at full maturity (8–10 months), then they must be soaked overnight and rubbed well for cleaning.[31] After being removed from water the outer skin is very delicately scraped off with a bamboo splinter or wooden knife and this process must be done by hand as it is too delicate a process to be done by machinery.[31] After being traded internationally, dried ginger is ground in the consuming centres to which they arrive.[32] Fresh ginger, another very popular form of exported ginger is not required to undergo further processing after being harvested, and can be harvested much sooner than dry ginger...Ginger is a very popular spice used worldwide; whether it be used to spice up meals, or as a medicine, the demand for ginger all over the world has been consistent throughout history.[33] Ginger can be used for a variety of food or medicine items such as vegetables, candy, soda, pickles, and alcoholic beverages...Ginger is a fragrant kitchen spice.[4] Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine...Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes. Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger or crystallized ginger, known in the UK as "stem ginger", is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen...Raw ginger is composed of 79% water, 18% carbohydrates, 2% protein, and 1% fat (table). In 100 grams (a standard amount used to compare with other foods), raw ginger supplies 80 Calories and contains moderate amounts of vitamin B6 (12% of the Daily Value, DV) and the dietary minerals, magnesium (12% DV) and manganese (11% DV), but otherwise is low in nutrient content (table)..Evidence that ginger helps alleviate nausea and vomiting resulting from chemotherapy or pregnancy is inconsistent.[2][42][43][44] There is no clear evidence of harm from taking ginger during pregnancy, but its safety is undefined.[42][45] Ginger is not effective for treating dysmenorrhea.[46] There is weak evidence for it having an antiinflammatory effect, but insufficient evidence for it affecting pain in osteoarthritis...Allergic reactions to ginger generally result in a rash.[2] Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form.[2] It may adversely affect individuals with gallstones, and may interfere with the effects of anticoagulants, such as warfarin or aspirin..." ("Ginger", https://en.wikipedia.org/wiki/Ginger#Production)
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