Cuisinart DLC-8S manual I C I N G a N D S H R E D D I N G E E S E, Chill

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

PICK UP 4 COLOR

PHOTOS FROM FILM

TYPE OF CHEESE	CHOP	SHRED	SLICE
Soft	yes	no	no
Brie, Camembert,
ricotta, Liederkranz,
cottage, cream
exception: mozzarella	yes	yes	no
		chill
Semi-Soft	yes	yes	no
Blue,		chill
Fontina,		chill
Bel Paese		chill
Semi-Hard	yes	yes	yes
Cheddar, Monterey		chill	chill
Jack, Longhorn,		chill	chill
Swiss, Jarlsberg,		chill	chill
Edam, Gouda,		chill	chill
Provolone		chill	chill
Hard	yes	yes	no
Parmesan, Romano,		room
Pecorino, Sapsago		temp.

23

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 shred 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.