Most people think of grated Parmesan or shredded mozzarella when they think of grated cheese, and in the deli section you'll most commonly find those two, along with packages of grated or shredded Cheddar and Monterey jack. But as you expand your cheese knowledge and begin experimenting with recipes, you'll find an extensive range of cheeses that easily lend themselves to grating.

Italian cheeses like Pecorino Romano, Grana Padano, and Piave are all excellent grated toppings for pastas. Gruyeres, Comte, Appenzeller, Emmental, Laguiole, and Cantal share regional proximity and make excellent additions to dishes calling for grated and melted cheese. Mimolette and medium-aged Goudas are also good choices.