"Lou Decruss" > wrote in message
...
> On Mon, 15 Aug 2011 10:20:54 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Steve Freides" > wrote in message
...
>>> I'm finding myself tired of hand-slicing cheddar cheese. The kids here
>>> often eat my "cheese toast" in quantities best measured by the loaf of
>>> bread rather than the slice, and that's a lot of cheese to slice.
>>> (Recipe:
>>> cover a slice of bread with thinly sliced sharp cheddar cheese, sprinkle
>>> a
>>> very little powered garlic and black pepper on top, bake/broil at a
>>> fairly
>>> high temperature until golden brown, serve. We use a toaster oven set
>>> to
>>> 400 F.)
>>>
>>> I have never owned or used a "mandoline" - is that what I want here -
>>> would it work with cheese kept in the refrigerator? The slices need to
>>> be
>>> thin, as much for my pocketbook as for any culinary reason, but it
>>> doesn't
>>> take much cheese to make this work, anyway.
>>>
>>> Thanks in advance.
>>
>>
>>Buy it in bulk and ask them to slice it for you.
>>
>>Paul
>>
> Around here you don't have to buy in bulk to have your deli stuff
> sliced. But for cheese it sticks together unless you have them slice
> it thick which it seems Steve doesn't want. Also when it's sliced it
> drastically reduces fridge shelf life time.

I used to work in a cafeteria and we sliced cheese by the ton with a rotary
slicer. Never clogged and we sliced it thin.

Paul