"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...