On 8/15/2011 10:04 AM, Steve Freides wrote:
> I'm finding myself tired of hand-slicing cheddar cheese.

>
> 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.
>
> -S-
>
>

Depending on whether your cheddar is on the softer or drier side,
a mandoline blade will either gum up or work quite well.

Another way of preparing the cheese is to grate it on a fairly
large-hole grater. We usually do that for quesadillas and other
Mexican-style dishes where melted cheese is called for. It cuts
through a block of cheese quite quickly.

gloria p