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...
Please enter a valid email address.
Well played. You deserve a cookie.
Fancier than your regular cheese and meat platter
Cheesy, Spicy Cocktail Party Crackers
We Talked to the Viral “McRib Girl”
DIY Tortillas = Best Taco Night Ever
The Illustrated Biographies of 16 1/2 Desserts
New (& On Sale): Grenadine Rice Cookers!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.