cutting cheese

Discussion in 'Cheese' started by anthony gervais, Sep 20, 2015.

  1. So I buy Shellsburg cheese in 5lb loafs when I smoke cheese my question is. Is there a better way to cut it to size? Right now I take a ruler measure it and cut it in half then cut it down from there. So I get 8 cuts off a 5lb loaf of cheese when they are cut they are just over a half pound each but some can be thicker at one end and thinner at the other end. I am looking for a way to cut it more consistent. Anyone have any ideas. Right now I use a large chef’s knife and I let the cheese get to room temp before I cut it. I may try putting it in the freezer for a bit then try cutting it but if anyone else has a good idea let me know.

    Thanks
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Take a look at Wire Cheese Cutters. There are hand held, piano wire between two wooden handles, and the table top styles, a pivoting wire Bow on a marble, wood, metal or plastic board. Do some research. The wider the Bow the larger the chunk of cheese you can cut. They run from $8 up to about $150 for a Foodservice version that will cut 40lb block of aged Cheddar like it is butter...JJ
     
  3. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I use a wire cutter too to cut down my blocks into manageable chunks. It makes it much easier to cut the cheese neatly and evenly.

    I used one called Handee Cheese Cutter. It is a good size and can go in the dish washer. It also comes with a bunch of spare cutting wires.
     
  4. 2grit

    2grit Fire Starter

    I use a 2 handle cheese knife. No need to warm the cheese when using one. It also doubles for cutting up blocks of semi frozen meat before grinding into burger or sausage
     
    Last edited: Sep 21, 2015
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Wire cheese cutter, warm the wire first in luke to real warm water, should slice like butter, also I would stay away from freezing your cheese, it usually turns crumbly when it is froze, depends on the cheese also i guess. 

    A full smoker is a happy smoker

    DS
     

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