Food Processor

1. Cut the cheese into 1-inch cubes. Wrap the cheese in plastic wrap and chill it int the freezer until very firm, about 20 to 30 minutes depending on the cheese.

2. Spray the blades of the food processor or blender with non-stick cooking spray. This will stop the cheese from "gumming" up on the blades.

3. Process the cold cheese in 5- to 10-second bursts using the "pulse" function until it reaches the desired fineness. Process the cheese about 1 cup at a time.

Kitchen Knife

1. Chill the cheese in the freezer until firm, about 20 to 30 minutes. Slice the cheese as thinly as possible.

2. Stack the cheese into 1/2-inch-tall stacks and slice it into strips about the width of a toothpick, or as narrowly as you can. Dip the knife in a bowl of hot water and wipe it off as needed to remove any sticking cheese.

3. Cut the cheese strips crosswise into 1/2-inch-long slivers. Chill the cheese again in the freezer for about 10 minutes and mince it if you want finer slivers.