"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