Ah - if you watched Heston Blumenthal the the week, he explained why cheese behaves in vervain ways, and showed how to make it behave in much the way you describe. It is, as othe have said, all down to extrusion and kneading. He said that this is how Cheese Strings behave as they do.

Ah, so you can essentially form it into a structural laminate, like certain forms of metalwork? That's interesting. I wonder if you could make a sword out of cheese?

It paralyses vampires?

So make sure those stakes are made from the best cheese!

Have you been drunk recently? If so, may you have thought it a good idea to "pre-slice" the cheese?

Otherwise, is there a "your comments are important to us" type address (postal or email)? If so, shove a message their way...

No German household is complete without one of these and a 1Kg block of Gouda!

Can't be arsed with emIling them. I woild never 'preslice' cheese. Mainly because if I were to be that lazy, I'd just buy presliced cheese.

I know, I must admit it was my GF and her Finnish ways that introduced me to the necessity of the cheese slicer.

Now we have a few, some designed for soft cheese, some for hard cheese.

Oh, where did my life take this turn....?

Same here but Danish.

Wouldn't that be a bacon slicer? Someone had to say it, and as usual it had to be me! :etc:

In Sweden practically every home has one.

from what i know cheddar is made from curd cubes, not liquid milk so grain can appear

I'm sure it's perfectly fine

Really? German households haven't heard of knives then?

Mark

have you ever tried to cut through a vintage gouda?

Yes, did it over the weekend, still have a block in my fridge; a proper Oud Gouda. I do however take a great deal of pride / care / attention of my knives, so they're sharper than most.