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SLICING
CHEESE
AND
SHREDDING
23
TYPE OF
CHEESE
Soft
Brie.
Camembett.
Momreila,
ricotta.
Liederkranz,
cottage,
cream
CHOP
SHRED
SLICE
yes
no
Semi-Soit
blue,
Fontina,
Bel
Passe
yes
Semi-Hard
Cheddar,
Monterey
Jack,
Longbow.
Swiss.
Jarisberg.
Fdain,
Gouda,
Provolone
yes
Hard
Parmesan,
Romano.
Pecorino.
Sapsago
yes
yes
chill
chill
chill
yes
chill
chill
chill
Chill
Chill
yes
room
lemp
no
yes
chill
chill
chill
chill
chill
no
Firm
cheese
like
Swiss
and
Cheddar
Cut
Ihe
cheese
into
pieces
to
til
the
leedlube.
Pulitinthelreezeruntil
il
is
semi-frozen
—
hard
lo
the
louch
bul
easily
pierced
with
the
tip
of
a
sharp
kiile.
Sland
the
pieces
in
Ihe
feed lube
and
apply
light
pressure
to
the
pusher.
IMPORTANT:
Never
Iry
to
slice
soft
cheese
like
Moz?arella
or
hard
cheese
like
Parmesan.
You
may
damage
the
slicing
disc
or Ihe
food
processor
itself
You
can
successfully
shred
mosl
cheeses
except
soft
ones.
The
exception
is
Mozzarella,
which
shreds
well
if
thoroughly
chilled.
Hard
cheeses
like
Parmesan
shred
well
only
at
room
temperature.