So I buy Shellsburg cheese in 5lb loafs when I smoke cheese my question is. Is there a better way to cut it to size? Right now I take a ruler measure it and cut it in half then cut it down from there. So I get 8 cuts off a 5lb loaf of cheese when they are cut they are just over a half pound each but some can be thicker at one end and thinner at the other end. I am looking for a way to cut it more consistent. Anyone have any ideas. Right now I use a large chef’s knife and I let the cheese get to room temp before I cut it. I may try putting it in the freezer for a bit then try cutting it but if anyone else has a good idea let me know.