<Ross@home> wrote in message
...
> On Mon, 15 Aug 2011 12:04:15 -0400, "Steve Freides" >
> wrote:
>
>>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.
>>
>>-S-
>>
>
> For that purpose, I think a cheese plane would work well.
> Here's the type of thing I mean. There are lots of different brands.
> http://www.kitchenniche.ca/cheese-plane-p-1226.html
>
> Ross.
>
>
I use the cheese planer for cheddar. A mandoline won't work with cheddar. We
slice a lot of cheddar. Cheddar is crumbly, as you know, so nothing works
perfectly.

Kent