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-