Typically, Denmark makes bigger, but softer cheeses. The string version is typically greater at spanning more cheese, but unles it's reinforced, you should never use a string cheese cutter on a hard cheese. Many Danes, however, use the "Norwegian" one, for peeling the the outer layer off of the softer cheese.
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Typically, Denmark makes bigger, but softer cheeses. The string version is typically greater at spanning more cheese, but unles it's reinforced, you should never use a string cheese cutter on a hard cheese. Many Danes, however, use the "Norwegian" one, for peeling the the outer layer off of the softer cheese.