a few months ago Mathew mentioned that in naples some of the pizza places use a french fry cutter to cut their cheese. i priced them thru my supplier and at over two hundred dollars i shied away. i saw one on sale at gander mountain which i think is a national account.the cutter was 79.00. as i was looking thru the store i found a cheap plastic cutter for 15.00 and decided to try this before buying the more expensive unit.it comes with two dies and cutting heads. i did a batch of cheese, fresh made in the cooling bath, refrigerated, and slightly frozen.the length of the dice is determined on the thickness each ball is cut into. the unit worked pretty good. the only problem was the plastic die pulled out if the cheeses got to warm. it snaps in place and it pulls itself loose. that only happened on the super soft cheese.and it could be easily fixed with a clip or a little bit of adhesive. it has a vacuum seal on the bottom that holds it to a table,clean up is easy.i really nice little tool that will give the pizzas a even thickness of cheese for a more even melt.also, i have problems with to big of chunks weighting down the dough not allowing it to bake thru.