Tips for slicing softer cheeses?

Joined Mar 4, 2021
I work in a Scandinavian restaurant and one of our menu items is a venison burger which has Gouda on it. The gouda is so soft and hard to work with, slicing it is nearly impossible and grating it makes a mess and burns on the flat-top. I have tried freezing it before slicing it (using a freshly sharpened Guyto because I don't have a slicer) and oiling the blade of my knife, both of which helped a little but really made no difference. Should I just break down and buy a cheese slicer?
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