There’s a bowl to catch the cheese under the grating surface of the curvaceous Blomus “Navetta” Grater, so you can shred to your heart’s content, add what you need to your dish, then stash the whole grater—with leftover shreds—in the fridge for the next pizza.
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Dominic Perri is a passionate food photographer splitting his time between Massachusetts and New York City. He has been professionally photographing food for almost 10 years. See more of his work at http://www.dominicperri.com/