cutting smoked cheese

[brew]

so i've been on a smoking cheese mission these last few weeks....have smoked probably close to 100 pounds  which includes colby jack, sharp cheddar, swiss,provalone, gouda, havarti and machengo plus a couple chunks of stuff i can't pronnounce.  vac sealed them and they should be ready around christmas time.  they are in about 1 pound chunks.  question is how do you slice them?  was thinking of freezing them then using my meat slicer to cut them but the slicer is somewhere in storage and i have no idea where it is in the unit.  if someone close to the Spanaway/Graham area has a slicer that i can use in a couple months i would be willing to trade you some of the smoked cheese for the use.  have used pecan and apple to smoke the cheese.  thanks for the help

brew

[92xj]

DO NOT FREEZE, they will crumble.
The order I slice is, with my meat slicer with a straight blade, a wire slicer on a cheese board, or a good ol fillet knife.

[quadrafire]

Yes don't freeze them.
Are you wanting to slice at the time of consumption? Or doing a bunch to repackage?
I have an dandy cheese knife from cutco for slicing and eating. If I was going to do your 100 lbs and repackage as sliced I'd use a slicer.

[NRA4LIFE]

Also, do not slice and then vacuum seal without any kind of paper between the slices.  The cheese welds itself back together. 

[lokidog]

If you are cutting into smaller chunks, what about using dental floss?