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Alternative Design Approaches for Slicing Cheese: European Rotary Slicers

By Rain Noe - November 30, 2020

in Food

In America, cheese slicers look like this:

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:

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Swiss manufacturer Tête de Moine AOP makes an industrialized version, the Rosamat, for restaurant-paced production:

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If you want regular slices, this model (manufacturer unknown) handles that with a wire slicer that rotates:

Better understood in video:

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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.

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Simon Flummox

3 years ago

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This CC ide model has a fixed slice thickness. The plate rises on the central spindle as you turn the cutter. There is a release under the plate to slide it up/down when changing cheeses.
This page has documentation, if you can read Danish (or run it through translation):
https://www.bentbrandt.dk/produkter/koekkenartikler-og-koekkengrej/rotary-osteskaerer-50907710
Budget version where the cutter moves down on the spindle, also fixed thickness:
https://www.kop-kande.dk/nuance-ostesk-rer-med-sort-boks-5722004615237

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- Rain Noe
  
  Simon Flummox
  
  3 years ago
  
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  Thanks Simon! Much appreciated.
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