Secrets for consistent, thin, slices off a goat cheese log?
Are there any "secrets" for being able to cut consistent, thin, slices off a goat cheese log? My first couple of cuts seem to work, but after that the subsequent cuts are smooshed and/or fall apart. Would it make sense to freeze the log first and cut it when if was firmer? Just thinking there might be some secret way to make this work...
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