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-

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.

I'd just shred it. I have a box slicer that's like 25 bucks at an
asian store and a real mandoline but for what you're doing grating
would be the fasted. If you have a food processor you can grate a
pound in 10 seconds.

Lou

"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.

I wouldn't think a mandolin would work that well with cheese, but I
haven't tried it.

My favorite weapon is the Rosle wire cheese slicer-
http://www.amazon.com/R%C3%B6sle-127.../dp/B000063Y8H

My wife came home with it & I was doubtful that it would work as well
as the 'Y' shaped ones. but after a couple years, when I finally
broke the wire-- I replaced the wire instead of getting the other
style.

A meat/cheese slicer is the only power tool that I know of that will
give you nice thin slices-- but you'd have to want to slice a lot of
cheese to make cleanup worthwhile.

How about shredding it? My food processor will shred a pound of
cheddar in about 90 seconds. Toss the disk and bowl in the DW &
you're done.

Jim

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.

On Aug 15, 10:05*am, Andy > wrote:

>
> Easily available online or in stores for a handful of dollars.
>
> Best,
>
> Andy

A handful of dollars...wtf does that mean? $500? $3?

"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

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-

Why go to the expense of a mandoline for this - and it may clog
anyway? Since you're going to bake/broil, I think Lou's is a great
suggestion and the quickest.

"Steve Freides" > wrote in message
...
....
> 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.

Have to go with Lou and others here, just grate it. I used to hand cut with
a knife very thin slices of cheddar for what I had had for lunch, which was
two thick slices of sourdough drizzled with EVOO and sliced tomatoes with
black pepper, garlic powder and dried basil (my basil crop failed this year
:-( )

http://oi56.tinypic.com/34rt9ue.jpg

Grating is easy, and allows me perfect control over how much cheddar exactly
where. And it melts very evenly and quickly too! YUM!

John Kuthe...

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.


Lou

On Aug 15, 1:53*pm, "l, not -l" > wrote:
> On 15-Aug-2011, "Steve Freides" > wrote:
>
> > I'm finding myself tired of hand-slicing cheddar cheese.
> <snip>
> > 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,
>
> <more snip>
>
> For the job you describe I use a wire cheese slicer that allows adjusting
> thickness. *The one I use is very similar to this one at Amazon:http://www.amazon.com/Progressive-Ho...eese-Slicer/dp...
> *orhttp://tinyurl.com/WireCheeseSlicer

The roller rattles around on most of those. When people have asked me
where I got my firm one, I have to tell them that I made the roller
myself.

Jerry
--
Engineering is the art of making what you want from things you can
get.

"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

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

Il 15/08/2011 18:04, Steve Freides ha scritto:

> 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.

Freakin' use your knife and STFU or just pay a nubian slave to grate
cheddar for you.
ROTFL
--
Vilco
And the Family Stone
Caschi come il cacio sui maccheroni, cerchiamo giusto gente come te.

Paul M. Cook wrote:
> 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

But thin slices stick together in the refrigerator unless they're
separated with paper (then they stick to the paper!).

Lou Decruss wrote:
> 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.
>
> I'd just shred it. I have a box slicer that's like 25 bucks at an
> asian store and a real mandoline but for what you're doing grating
> would be the fasted. If you have a food processor you can grate a
> pound in 10 seconds.
>
> Lou

Thank you and thanks to everyone else for their replies.

An interesting question (well, to me, anyway) would be if I end up using
more cheese if it's grated. My guess is that the answer to that is yes,
but it will be easy enough for me to adjust the amount of grated cheese
I put on these things.

I've got my little Sunbeam Oskar, which ought to be well suited to this
job - we don't keep the big food processor readily available because we
don't use it much, but the little one gets used often and cleanup is
pretty easy.

-S-

On Mon, 15 Aug 2011 10:13:59 -0700 (PDT), Chemo the Clown
> wrote:

> On Aug 15, 10:05*am, Andy > wrote:
>
> >
> > Easily available online or in stores for a handful of dollars.
> >
> > Best,
> >
> > Andy
>
> A handful of dollars...wtf does that mean? $500? $3?

Nearer to three, but I got the idea from the OP that he doesn't want
to use that type.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Mon, 15 Aug 2011 13:28:05 -0400, "Dora" > wrote:

> Why go to the expense of a mandoline for this - and it may clog
> anyway? Since you're going to bake/broil, I think Lou's is a great
> suggestion and the quickest.

Or put it in the Cuisinart with the narrowest slicing blade and let
'er rip.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

I think you will use less, best way to figure it is cut a slice you would
use, then grate the same amount and see how it compares, one of the weight
loss trick i have learned along the way is to freeze cheese and grate over
food, you get flavor but less calories, Lee
"Steve Freides" > wrote in message
...
> Lou Decruss wrote:
>> 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.
>>
>> I'd just shred it. I have a box slicer that's like 25 bucks at an
>> asian store and a real mandoline but for what you're doing grating
>> would be the fasted. If you have a food processor you can grate a
>> pound in 10 seconds.
>>
>> Lou
>
> Thank you and thanks to everyone else for their replies.
>
> An interesting question (well, to me, anyway) would be if I end up using
> more cheese if it's grated. My guess is that the answer to that is yes,
> but it will be easy enough for me to adjust the amount of grated cheese I
> put on these things.
>
> I've got my little Sunbeam Oskar, which ought to be well suited to this
> job - we don't keep the big food processor readily available because we
> don't use it much, but the little one gets used often and cleanup is
> pretty easy.
>
> -S-
>
>

"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.

-S-

- - - - - - - - - - - -

I have a cheese slicer similar to this one:
http://www.amazon.com/Prodyne-805B-T...3451364&sr=8-9

The one I have was given to me by my father about 30 years ago, and it is
still in perfect condition. It is probably better quality than the one
shown here, but you can get the idea from the picture. It has a very thin
stainless steel wire that cuts the cheese, and I can easily cut cheese as
thin as I want. Just slide the cheese over the slot to achieve the desired
thickness/thinness, then pull down on the hand to cut with the thin wire.

MaryL

"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.

You're Rube Goldberging.

For your use here's your best bet:
http://www.walmart.com/search/search...h_constraint=0

<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

"Dora" > wrote in message
...
> Paul M. Cook wrote:
>> 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
>
> But thin slices stick together in the refrigerator unless they're
> separated with paper (then they stick to the paper!).

No, they really don't. We used to cut 50 pound blocks of cheese into slices
for sandwhiches and we'd stack them by slightly alternating the layers so
you could easily seprate them.

Paul

"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

"Steve Freides" > wrote in message
...
> Lou Decruss wrote:
>> 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.
>>
>> I'd just shred it. I have a box slicer that's like 25 bucks at an
>> asian store and a real mandoline but for what you're doing grating
>> would be the fasted. If you have a food processor you can grate a
>> pound in 10 seconds.
>>
>> Lou
>
> Thank you and thanks to everyone else for their replies.
>
> An interesting question (well, to me, anyway) would be if I end up using
> more cheese if it's grated. My guess is that the answer to that is yes,
> but it will be easy enough for me to adjust the amount of grated cheese I
> put on these things.
>
> I've got my little Sunbeam Oskar, which ought to be well suited to this
> job - we don't keep the big food processor readily available because we
> don't use it much, but the little one gets used often and cleanup is
> pretty easy.
>
> -S-
>
>
We really like the toaster oven grilled cheese. There's none of the fat
content that you have with a grilled cheese on the stovetop. It just doesn't
work to grate cheese, top the bread, and make it work in the toaster oven
without a fair amount of cheese spill.

Kent

"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.

Kent

"sf" > wrote in message
...
> On Mon, 15 Aug 2011 13:28:05 -0400, "Dora" > wrote:
>
>> Why go to the expense of a mandoline for this - and it may clog
>> anyway? Since you're going to bake/broil, I think Lou's is a great
>> suggestion and the quickest.
>
> Or put it in the Cuisinart with the narrowest slicing blade and let
> 'er rip.
>
>
Cheddar won't slice in the Cuisinart. It's too "clumpy".

"John Kuthe" > wrote in message
...
> "Steve Freides" > wrote in message
> ...
> ...
>> 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.
>
> Have to go with Lou and others here, just grate it. I used to hand cut
> with a knife very thin slices of cheddar for what I had had for lunch,
> which was two thick slices of sourdough drizzled with EVOO and sliced
> tomatoes with black pepper, garlic powder and dried basil (my basil crop
> failed this year :-( )
>
> http://oi56.tinypic.com/34rt9ue.jpg
>
> Grating is easy, and allows me perfect control over how much cheddar
> exactly where. And it melts very evenly and quickly too! YUM!
>
> John Kuthe...
>
The cheese should go on the bottom and the sliced tomato should go on top.
This gets some of the water out of the tomato. I'd suggest using a better
bread. Today I made pizza margharita using the same cheese and tomato with a
pizza round. It was wonderful. When I make pizza, I always make extra dough
and make a round or two for something like this.

Kent

"gloria.p" > wrote in message
...
> 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
>
>
We do the same. We use a large hole grater for Cheddar, unless you need
slices.

Kent

"Paul M. Cook" > wrote in message
...
>
> "Dora" > wrote in message
> ...
>> Paul M. Cook wrote:
>>> 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
>>
>> But thin slices stick together in the refrigerator unless they're
>> separated with paper (then they stick to the paper!).
>
> No, they really don't. We used to cut 50 pound blocks of cheese into
> slices for sandwhiches and we'd stack them by slightly alternating the
> layers so you could easily seprate them.

What did you cut something that big with?

"Kent" > wrote in message
...
>
> "Steve Freides" > wrote in message
> ...
>> Lou Decruss wrote:
>>> 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.
>>>
>>> I'd just shred it. I have a box slicer that's like 25 bucks at an
>>> asian store and a real mandoline but for what you're doing grating
>>> would be the fasted. If you have a food processor you can grate a
>>> pound in 10 seconds.
>>>
>>> Lou
>>
>> Thank you and thanks to everyone else for their replies.
>>
>> An interesting question (well, to me, anyway) would be if I end up using
>> more cheese if it's grated. My guess is that the answer to that is yes,
>> but it will be easy enough for me to adjust the amount of grated cheese I
>> put on these things.
>>
>> I've got my little Sunbeam Oskar, which ought to be well suited to this
>> job - we don't keep the big food processor readily available because we
>> don't use it much, but the little one gets used often and cleanup is
>> pretty easy.
>>
>> -S-
>>
>>
> We really like the toaster oven grilled cheese. There's none of the fat
> content that you have with a grilled cheese on the stovetop. It just
> doesn't work to grate cheese, top the bread, and make it work in the
> toaster oven without a fair amount of cheese spill.

I don't have a toaster oven. I do mine in the oven, wrapped in cheese.
That way when the cheese oozes out it still sticks to the outside of the
bread.

"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.

Not for me.

"Julie Bove" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>>
>> "Steve Freides" > wrote in message
>> ...
>>> Lou Decruss wrote:
>>>> 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.
>>>>
>>>> I'd just shred it. I have a box slicer that's like 25 bucks at an
>>>> asian store and a real mandoline but for what you're doing grating
>>>> would be the fasted. If you have a food processor you can grate a
>>>> pound in 10 seconds.
>>>>
>>>> Lou
>>>
>>> Thank you and thanks to everyone else for their replies.
>>>
>>> An interesting question (well, to me, anyway) would be if I end up using
>>> more cheese if it's grated. My guess is that the answer to that is yes,
>>> but it will be easy enough for me to adjust the amount of grated cheese
>>> I put on these things.
>>>
>>> I've got my little Sunbeam Oskar, which ought to be well suited to this
>>> job - we don't keep the big food processor readily available because we
>>> don't use it much, but the little one gets used often and cleanup is
>>> pretty easy.
>>>
>>> -S-
>>>
>>>
>> We really like the toaster oven grilled cheese. There's none of the fat
>> content that you have with a grilled cheese on the stovetop. It just
>> doesn't work to grate cheese, top the bread, and make it work in the
>> toaster oven without a fair amount of cheese spill.
>
> I don't have a toaster oven. I do mine in the oven, wrapped in cheese.
> That way when the cheese oozes out it still sticks to the outside of the
> bread.
>
When you make a "toaster grilled cheese sammich" the cheese on top cooks
like the cheese on a pizza. I'd recommend using a toaster oven. It's
important to buy one on sale, and buy one without any of the expensive junk
they attach. Ours was about $25 on sale at Macy's.

Kent

"Kent" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Kent" > wrote in message
>> ...
>>>
>>> "Steve Freides" > wrote in message
>>> ...
>>>> Lou Decruss wrote:
>>>>> 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.
>>>>>
>>>>> I'd just shred it. I have a box slicer that's like 25 bucks at an
>>>>> asian store and a real mandoline but for what you're doing grating
>>>>> would be the fasted. If you have a food processor you can grate a
>>>>> pound in 10 seconds.
>>>>>
>>>>> Lou
>>>>
>>>> Thank you and thanks to everyone else for their replies.
>>>>
>>>> An interesting question (well, to me, anyway) would be if I end up
>>>> using more cheese if it's grated. My guess is that the answer to that
>>>> is yes, but it will be easy enough for me to adjust the amount of
>>>> grated cheese I put on these things.
>>>>
>>>> I've got my little Sunbeam Oskar, which ought to be well suited to this
>>>> job - we don't keep the big food processor readily available because we
>>>> don't use it much, but the little one gets used often and cleanup is
>>>> pretty easy.
>>>>
>>>> -S-
>>>>
>>>>
>>> We really like the toaster oven grilled cheese. There's none of the fat
>>> content that you have with a grilled cheese on the stovetop. It just
>>> doesn't work to grate cheese, top the bread, and make it work in the
>>> toaster oven without a fair amount of cheese spill.
>>
>> I don't have a toaster oven. I do mine in the oven, wrapped in cheese.
>> That way when the cheese oozes out it still sticks to the outside of the
>> bread.
>>
> When you make a "toaster grilled cheese sammich" the cheese on top cooks
> like the cheese on a pizza. I'd recommend using a toaster oven. It's
> important to buy one on sale, and buy one without any of the expensive
> junk they attach. Ours was about $25 on sale at Macy's.

My kitchen is very small. I have no place to put one.

On 8/15/2011 10:15 PM, Kent wrote:
> "John > wrote in message
> ...
>> "Steve > wrote in message
>> ...
>> ...
>>> 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.
>>
>> Have to go with Lou and others here, just grate it. I used to hand cut
>> with a knife very thin slices of cheddar for what I had had for lunch,
>> which was two thick slices of sourdough drizzled with EVOO and sliced
>> tomatoes with black pepper, garlic powder and dried basil (my basil crop
>> failed this year :-( )
>>
>> http://oi56.tinypic.com/34rt9ue.jpg
>>
>> Grating is easy, and allows me perfect control over how much cheddar
>> exactly where. And it melts very evenly and quickly too! YUM!
>>
>> John Kuthe...
>>
> The cheese should go on the bottom and the sliced tomato should go on top.
> This gets some of the water out of the tomato.

I've had a surplus of tomatoes from my garden this year, and I've been
laying them on paper towels for a few minutes after slicing to get some
of the moisture out.

On Mon, 15 Aug 2011 19:06:34 -0700, "Kent" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 15 Aug 2011 13:28:05 -0400, "Dora" > wrote:
> >
> >> Why go to the expense of a mandoline for this - and it may clog
> >> anyway? Since you're going to bake/broil, I think Lou's is a great
> >> suggestion and the quickest.
> >
> > Or put it in the Cuisinart with the narrowest slicing blade and let
> > 'er rip.
> >
> >
> Cheddar won't slice in the Cuisinart. It's too "clumpy".
>
Then he can use the shredder disk. I know it shreds in the Cuisinart
because I've done it many times.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

"sf" > wrote in message
...
> On Mon, 15 Aug 2011 19:06:34 -0700, "Kent" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 15 Aug 2011 13:28:05 -0400, "Dora" > wrote:
>> >
>> >> Why go to the expense of a mandoline for this - and it may clog
>> >> anyway? Since you're going to bake/broil, I think Lou's is a great
>> >> suggestion and the quickest.
>> >
>> > Or put it in the Cuisinart with the narrowest slicing blade and let
>> > 'er rip.
>> >
>> >
>> Cheddar won't slice in the Cuisinart. It's too "clumpy".
>>
> Then he can use the shredder disk. I know it shreds in the Cuisinart
> because I've done it many times.
>
>
Yes, it sure will shred. I won't slice. I think the planer works best for
that with a dry cheese like mature cheddar.

Kent

"Andy" > wrote in message ...
> sf > wrote:
>
>>> Cheddar won't slice in the Cuisinart. It's too "clumpy".
>>>
>> Then he can use the shredder disk. I know it shreds in the Cuisinart
>> because I've done it many times.
>
>
> Steve Freides mentioned shredded cheddar would result in a drippy
> sandwich in the toaster oven.
>
> The hand-held wire roller slicer is the obvious right tool for the job.
> Adjustable, wide slices, easy/smooth operation, slices most hard and soft
> cheeses, cleans up in seconds under the kitchen faucet.
>
> The cheese planer is not thickness adjustable and it's limited to certain
> cheeses and narrow block widths to plane.
>
> Who's going to use a Cuisinart FP to shred an entire block of cheese for
> a meal, then have all those parts to clean, which does not help Steve
> whatsoever.
>
> I just slice what I need for the sandwich or burger and put the unused
> block back in the fridge. Better/fresher cheese slices when needed and a
> longer lasting block of cheese.
>
> The OP's question was so basic. Mandolin or what to slice cheddar cheese
> slices for a toasted cheese sandwich! NOT what could you do if you did'
> want to slice cheese.
>
> An easy question to answer for which many replies clearly didn't!!! Mine
> did! :P
>
> FYI: Many harder cheeses slice better warmer than cold out of the fridge
> but shred better cold. The soft cheeses, such as mozzarella slice better
> cold.
>
> Imo.
>
> Andy
>
>
Is this the wire cutter you're referring to? What if the wire breaks?
http://compare.ebay.com/like/3803346...Types&var=sbar
I've been using a planer like this OXO for years.
http://compare.ebay.com/like/2806838...Types&var=sbar
To my surprise it hasn't dulled. It works for most all cheese, unless they
are either too hard or too soft.

Kent

On Tue, 16 Aug 2011 04:35:53 -0700, "Kent" >
wrote:

> Is this the wire cutter you're referring to? What if the wire breaks?
> http://compare.ebay.com/like/3803346...Types&var=sbar
> I've been using a planer like this OXO for years.
> http://compare.ebay.com/like/2806838...Types&var=sbar
> To my surprise it hasn't dulled. It works for most all cheese, unless they
> are either too hard or too soft.

He said he does it by hand already and wants an alternative. As far
as I know, if he doesn't want to use a mandolin then (short of a deli
slicer) what's left is the food processor.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 16, 8:24*am, sf > wrote:
> On Tue, 16 Aug 2011 04:35:53 -0700, "Kent" >
> wrote:
>
> > Is this the wire cutter you're referring to? What if the wire breaks?
> >http://compare.ebay.com/like/3803346...PriceItemTypes....
> > I've been using a planer like this OXO for years.
> >http://compare.ebay.com/like/2806838...PriceItemTypes....
> > To my surprise it hasn't dulled. It works for most all cheese, unless they
> > are either too hard or too soft.
>
> He said he does it by hand already and wants an alternative. *As far
> as I know, if he doesn't want to use a mandolin then (short of a deli
> slicer) what's left is the food processor.

There's yet another tool. I once had a nice walnut serving board with
a swinging frame that held a cutting wire. It worked like a paper
cutter and was a very elegant way to serve cheese that guesta might
want in slices. (Boy! does that manchego go fast!) It had the
advantage over a hand-held slicer with a roller that the cutting wire
ended its stroke in a slot on the board, so the edge of a hunk of
cheddar didn't crumble off. I gave it away.

Jerry
--
Engineering is the art of making what you want from things you can
get.

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Dora" > wrote in message
>> ...
>>> Paul M. Cook wrote:
>>>> 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
>>>
>>> But thin slices stick together in the refrigerator unless they're
>>> separated with paper (then they stick to the paper!).
>>
>> No, they really don't. We used to cut 50 pound blocks of cheese into
>> slices for sandwhiches and we'd stack them by slightly alternating the
>> layers so you could easily seprate them.
>
> What did you cut something that big with?

We'd use fishing line cutters to chop up the blocks then a large Hobart
rotary slicer to cut them into slices.

Paul

>
>