While I am waiting for a couple of carving bitsapear I ordered to arrive, I’ve moved over to the casserole factory again. This time I am working on the cheese shredding section. Chefs Stilton and Gruyere are old school fixer uppers. They use a converted grinder to shred their cheese instead of a grater. They say that the increased density of the end product adds a texture that is not to be forgotten.
Anyway, here is Stilton, as yet unfinished, in position behind the grinder. With his right hand he will be stuffing chunks of cheese into the feeder. Gruyere will be chopping the larger rounds into smaller pieces for him.
The shredded strands disappear down the tube on there way to the mixing area.
Automata is a creative blend of my life interests , engineering, art and woodworking.