Secrets for consistent, thin, slices off a goat cheese log?

bigpan added about 1 year ago

Make sure the cheese is very cold, use a wire cheese slicer (piano wire and two wooden spool handles) - or, just use some dental floss !

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Very cold, but not frozen. Freezing will change the texture of the cheese. I second the floss thing, use the thin unwaxed kind.

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ChefOno added about 1 year ago

Also…

Your description of the problem has me wondering, since the first slices are satisfactory, the solution might be wiping your knife with a damp towel between cuts.

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ChefOno added about 1 year ago

(Works for cheesecake)

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pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

And then there is the cheese planer, the whole function of which is produce consistant, thin slices.

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Monofilament (fishing line) also works, like unflavored, unwaxed dental floss mentioned above. No matter what, you might need to put the log back in the fridge every few slices, for a few minutes. There's no secret except patience. :-)

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SeaJambon added about 1 year ago

Thanks everyone -- sounds like "patience" is the real answer (and, FWIW, I cleaned the knife after every slice and still had the problem. Must be that short time out of the fridge that makes the difference?). Great big "rats" (but glad I asked!) on the frozen -- was kind of hoping it was something simple like that (patience isn't simple for all of us!). Totally appreciate the help.

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ChefOno added about 1 year ago

Swing and a miss. If you figure out the secret to patience, please let me know.

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