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