"Kent" > wrote in message
...
>
> <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
>
>
And, I'd buy the Oxo in the URL above in Ross' post. It's a good price. I've
never been disenchanted with anything Oxo makes. I just purchased an Oxo
mandoline. At a fair price, it's equal the the $200+ mandolines you buy from
France. I still prefer the planer for cheddar.

Kent