In America, cheese slicers look like this:
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In Europe, there are alternative design approaches, starting with the type of slice you’d like to produce. For instance if you’d like to serve your cheese in delicate rosettes, there are cheese curlers like this sold under the brand names Boska and Grande Girolle:
Swiss manufacturer Tête de Moine AOP makes an industrialized version, the Rosamat, for restaurant-paced production:
If you want regular slices, this model (manufacturer unknown) handles that with a wire slicer that rotates:
Better understood in video:
I’m super-curious to know how this one works. Do you reckon the slice depth is set by the threading on an unseen rod inside the spindle? If so, dooes one order separate threaded rods for thick or thin slices, or is it one-slice-fits-all? And what happens when you get down to the bottom?
That slicer was spotted in Denmark. If any of our readers are in the part of the world and know who the maker is, please let us know in the comments.