The best cheese slicer depends on the cheese, because technique shifts with the style, and each style has cheeses it handles best. Matching the two matters because a wire pulled through soft brie leaves a messy, uneven slice.
Beginner
How to Use a Cheese Slicer
How to use a cheese slicer on hard and semi-hard cheese: styles, steady-pull technique, thickness control, safety and care.
A wire cheese slicer does its best work when the hand does the least: one steady pull, no sawing, no forcing. Ragged slices and snapped wires often come from pushing too hard or from cheese that is too cold, so getting the motion right matters more than the price of the tool.
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases.
Which slicer styles suit which cheeses?
- Wire: a taut wire strung across a frame, suited to semi-hard and hard cheeses such as cheddar, Gruyère and Swiss.
- Plane: a blade set in a body that resembles a small woodworking plane, shaving thin slices; the Boska Monaco+ Cheese Slicer is this kind, built for cheddar up to parmesan.
- Roller: a rotating blade, better for softer cheeses such as Havarti and brie.
- Guillotine: a blade and lever for clean, consistent cuts, especially on hard cheeses.
Six steps to a clean wire slice
Cheese condition decides half the result, and the top tool to cut cheese depends on how firm the block is. Firm but not rock-hard is the target, since very cold blocks tend to crack or crumble, harder varieties especially. Fingers stay clear of the cutting path throughout, and the board must not move.
- Set a stable board on a damp towel so it cannot slide.
- Take the cheese from the fridge until it is firm but not rock-hard, and trim the rind if you prefer.
- Hold the block with your free hand, fingers well back from the wire's path.
- Rest the slicer flat and start from the far side of the block.
- Pull toward you in one steady motion with even downward pressure, never sawing back and forth.
- Lift the slice, and wipe the wire when cheese begins to build up on it.
How do you control slice thickness?
Each design sets thickness its own way. The Westmark Wire Cheese Slicer changes it with the angle at which the tool is held, the KITCHENDAO Multipurpose Cheese Slicer Cutter uses a dial that runs from 1-15 mm, and the Zulay Kitchen wire slicer has a roller adjusted with the fingers while the slicer lies flat. On any of them, angle and pressure fine-tune the result.
Thin slices suit crackers and sandwiches, while thicker cuts hold up for wine pairings and tasting plates.
What changes with very hard cheese?
Slicer type matters most here. A wire pushed hard against ultra-hard cheese strains the frame and tends to break off chunks, and Zulay states its slicer is not suited to parmigiano reggiano, grana padano or pecorino romano. The Boska Monaco+ lists cheddar up to parmesan, which shows how much the maker's cheese list varies. The cheese slicer comparison for hard cheese covers which blade styles suit semi-hard and hard blocks.
Whichever you own, read its list of cheeses and keep to it.
How should the slicer be cleaned and stored?
Clean it right after use, before residue sets, and dry it completely before it goes in a drawer. Follow the maker's label on the dishwasher: the Boska Copenhagen and KITCHENDAO Multipurpose are listed dishwasher safe, while Zulay recommends hand washing. A wire that has gone slack or snapped can be swapped; the wire replacement steps cover how.
Frequently asked
Why does cheese stick to the slicer?
Sticking usually means the cheese is too soft or residue has built up on the wire. Chill the block until firm, wipe the wire every few slices, and for particularly sticky cheeses a very light film of food-grade oil on the blade can help.
Can cheese be sliced ahead of time?
Yes. Keep the slices sealed in plastic wrap or a lidded container in the fridge; a damp paper towel inside the container helps stop them drying out.