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