Slicing And Shredding Cheese - Cuisinart DLC-8S Series Instruction And Recipe Booklet

S L I C I N G A N D S H R E D D I N G
C H E E S E
TYPE OF CHEESE
Soft
Brie, Camembert,
ricotta, Liederkranz,
cottage, cream
exception: mozzarella
Semi-Soft
Blue,
Fontina,
Bel Paese
Semi-Hard
Cheddar, Monterey
Jack, Longhorn,
Swiss, Jarlsberg,
Edam, Gouda,
Provolone
Hard
Parmesan, Romano,
Pecorino, Sapsago
PICK UP 4 COLOR
PHOTOS FROM FILM
CHOP
yes
yes
yes
yes
yes
SHRED SLICE
no no
yes no
chill
yes no
chill
chill
chill
yes yes
chill chill
chill chill
chill chill
chill chill
chill chill
yes no
room
temp.
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
s h red 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.
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