"Kent" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "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
>>
> Mold, mold, and more mold after a short time in the frig.

Hmmm, never been a problem. Probably would be if it were 100% natural
cheese but most of the store bought stuff is not. You can freeze cheese.

Paul