How to Slice Cheese on Meat Slicer

Author : Efrain E. Silva

Most of us cheese - lovers, I will humbly but ashamedly admit, have tried to get our cheese fed to us in just about every single way we could ever possibly imagine. And embarrassingly so, this has even included trying to slice our cheese (at least, for people like me, who are true cheese - obsessed fanatics) with even a meat slicer, at times. Fess up, if that is also the case with you….let there be no shame. Confession is good for the soul, after all, as they say.

Just keep in mind that, should you go for this approach all - in, make it the best it can be and be smart about it. For instance, start by knowing that you ought not to try making use of any light - duty slicer to this effect ; try as much as you want but it will be to no avail, so just take my word for it before - hand. Cheese is one of the most difficult foods you can ever slice with a meat slicer, if not at all impossible, since it is one of the softest, if not the softest, out there. So this requires a very unique and different, well - thought - out approach, which may even, at best, sometimes not work. Yet I can share with you a bit of wisdom, and you can take a chance on it — in many cases, what I will share actually has worked….so pay close attention here….

First of all, decide how thin you want those slices —- and if you want something pretty decently thin, know that you will first need to get that cheese to be cold before even approaching that slicer. Also, make sure the blade on your slicer, in this specific instance, is a little bit more wet than usual ; you can simply spray it down, with a few sprays from your spray bottle. Or you can even wipe it a couple times with a water rag. Next, you are going to need to properly slice away but not before choosing any thickness setting you want to go with….think carefully about this. Hopefully, the cheese has not broken apart on you already.

It does also, on that note, depend on which cheese you opt for. — some harder, others softer, of course. Experiment with different kinds of cheeses, and remember to always use that little ‘wet rag or spray’ trick on the blade before turning it full - on. It does help more than you might think about right now ; when you try it, it will pay off (not to mention keep that cheese from sticking on the blade, which you would then have to wipe off). Also try freezing the cheese 15 minutes prior.

You could, on a totally different note, also ask your local deli expert what they do. They more than likely slice cheese regularly, some even making good use of that meat slicer they’ve got sitting there. Ask them for tips on how to best keep that cheese from crumbling.