cutting cheese (no pun intended)

[abc]

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?

[gschwim]

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.