Author Topic: cutting cheese (no pun intended)  (Read 1712 times)

0 Members and 1 Guest are viewing this topic.

Offline abc

  • Registered User
  • Posts: 193
  • I Love Pizza!
cutting cheese (no pun intended)
« on: August 26, 2006, 09:07:18 AM »
has everyone been dicing their blocks of cheese?  I have, but i"ve also enjoyed thin, even slices...

anyone one of those home versions of the deli meat slicers?  do they have enough  rpm to handle cheese?


Offline gschwim

  • Registered User
  • Posts: 382
  • I Love Pizza!
Re: cutting cheese (no pun intended)
« Reply #1 on: August 27, 2006, 01:40:11 AM »
I have an hard-boiled egg slicer with a removable slicer (the metal part with the cutting wires).  I cut off a portion of mozzarella, set it on a cutting board and bear down on it with the slicer.  Though the more expensive, softer, fresh mozzarella is easier to cut through than the cheaper rectangular block stuff, I have no trouble slicing either type into several slices in a single stroke.

I also have a dedicated mozzarella slicer.

http://ww2.williams-sonoma.com/cat/pip.cfm?skus=6260665&pkey=xsrd0m1%7C15%7C0%7C%7C%7C%7C%7C%7Cmozzarella&gids=sku6260665&cmsrc=sch

... which is basically a larger version of an egg slicer, that creates correspondingly thicker slices.  For a 9"-10", Neopolitan-style pizza, I find that three slices from this dedicated slicer, spaced evenly around the pizza, melts to provide (for me) the perfect coverage.