Video: Slices of super sharp cheddar make a beautiful, salty contribution to burgers, sandwiches and even plain ol’ crackers, but its aged nature makes it hard to cut without crumbling. To get thin, almost deli-worthy slices that will keep their shape, use a mandoline slicer.
Let Helen Rennie show you how to properly use the slicer in the video above, but keep in mind that the feature that makes it so good at slicing (that wicked sharp blade) makes it a threat to fingers everywhere. So use that guard, and maybe even get a cut resistant glove. Also keep in mind that the mandoline works best on hard, aged cheese with lots of crystals; softer cheeses like chevre will just glom up your blade. (Unflavoured dental floss is your best bet for slicing up the softees.)
The Secret to Slicing Aged Cheddar [Helen Rennie]
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