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SLICING AND SHREDDING
CHEESE
23
Firm Cheeses like Swiss
and Cheddar
Cut the cheese into pieces to
fit the feed tube. Put it in the
freezer until it is semi-frozen—
hard to the touch but easily
pierced with the tip of a sharp
knife. Stand the pieces in the
feed tube and apply light pressure
to the pusher.
IMPORTANT: Never try to slice
soft cheese like Mozzarella or
hard cheese like Parmesan. You
may damage the slicing disc or
the food processor itself. You can
successfully shred most cheeses
except for the softer ones. The
exception is Mozzarella, which
shreds well if thoroughly chilled.
Hard cheeses like Parmesan
shred well only at room temperature.
Therefore, only attempt to shred
Mozzarella or Parmesan when at
the appropriate temperature,
otherwise the cheeses will not
shred well or damage to the
machine could occur.
TYPE OF CHEESE CHOP SHRED SLICE
Soft
yes no no
Brie, Camembert,
ricotta, Liederkranz,
cottage, cream
exception: mozzarella yes yes no
chill
Semi-Soft
yes yes no
Blue, chill
Fontina, chill
Bel Paese chill
Semi-Hard yes yes yes
Cheddar, Monterey chill chill
Jack, Longhorn, chill chill
Swiss, Jarlsberg, chill chill
Edam, Gouda, chill chill
Provolone chill chill
Hard yes yes no
Parmesan, Romano, room
Pecorino, Sapsago temp.
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03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 26