Cuisinart DLC-10C - Manual (Page 29)

S L I C I N G
C H E E S E A N D S H R E D D I N G
23
TYPE OF CHEESE CHOP SHRED SLICE
Soft yes no no
Brie, Camembeft,
Mozzarella, ricotla,
Liederkranz, collage,
cream
Semi-Soft yes yes no
blue,
chill
Fonlina.
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
Firm cheese like Swiss and
Cheddar
Cut the cheese into pieces to fit the
teed tube. Put it in the treezer until
It is serri-froien — hard to the
touch bul easily pierced with the tip
of a sharp kiite. 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 Ihe food
processor itself. You can
successfully shred most cheeses
except soft ones. The exception is
Mozzarella, which shreds well It
thoroughly chilled. Hard cheeses
like Parmesan shred well only at
room temperature.