When I cook with grated cheese, which isn’t often, I usually buy it already grated. I only really use it in Italian dishes, that would be mozerella cheese, which can be annoying to grate since it is rather soft. There are a few other dishes I make that call for grated cheese, but I make them very rarely
I have a simple hand grater that I have at the ready if I ever spur of the moment need to grate some cheese, or grate something else. That happens maybe 2 times a year. I just have a flat rectangular grater, not a box one, that does not take up a lot of space, I store it in a drawer, and is there for emergencies.
For the most part when I put cheese on something I just slice it thin, or in smallish pieces.
By the way, food processesors are fanstastic for grating if you grate things often.