It is reported that eighty-four percent of the population grate cheese using the ‘large raindrop’ side of the grater.
A grater is for grating cheese,
And do it with consummate ease,
They’re usually all much the same,
Shaped like that building with their name.
At home, of graters, we have six,
So easy then to pick and mix,
And so with total two times three,
I can claim to an expert be.
So when I read most people choose,
The larger raindrop side to use,
I’m not surprised, I do myself,
And leave the others on the shelf.
My reason, though not hard to glean,
Is ’cos it’s easier to clean,
Than other sides with smaller holes,
For hygiene is one of my goals.
But still a problem can arise,
Which needs some thought if you are wise,
And that’s to learn all of the ways,
That you can not your knuckles graze.
Most people, it seems, simply say,
They eat the last bit anyway,
While others want the whole lot in,
So grate it right down to the skin.
But I, myself, find it’s enough,
To hold it by that cling film stuff,
Because, though it might start to shred,
Your fingers stay intact instead.
So when you’re grating cheese take care,
Your fingers don’t get too close there,
Your grating then will be a breeze,
And it can still be cracking cheese.