Cuisinart DFP-11 DFP-11 Manual - Page 25

SLICING AND SHREDDING CHEESE 23 PICK UP 4 COLOR PHOTOS FROM FILM TYPE OF CHEESE Soft Brie, Camembert, ricotta, Liederkranz, cottage, cream exception: mozzarella Semi-Soft Blue, Fontina, Bel Paese Semi-Hard Cheddar, Monterey Jack, Longhorn, Swiss, Jarlsberg, Edam, Gouda, Provolone Hard Parmesan, Romano, Pecorino, Sapsago CHOP yes SHRED SLICE no no yes yes no chill yes yes no chill chill chill yes yes yes chill chill chill chill chill chill chill chill chill chill yes yes no room temp. 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.