Just chopped up a 5-lb lump of Provolone into 2-oz chunks for pizza, which brings this simple shop project to mind: a cheese garrotte.
It’s about a foot of 0.011-inch (call it 0.25 mm) stainless steel wire with the ends wrapped around some aluminum rod, neatly tied off with heatshrink tubing.
Usage is about what you’d expect: it cuts cheese like nothing else on earth. The only trick is maintaining a straight line, which is easier (for me, at least) when I cut vertically downward.
It’s difficult to cut all the way to the bottom and that wire is rough on the fingertips, so I tend to flip the cheese over and pull sideways for the last inch or two. Maybe not a perfect cut, but good enough.
Construction nuance: loop the wire around the handle once or twice, pass it through the hole, then do another loop before twisting the end. If you run the wire directly through the hole, it’ll break on the far-side sharp edge after a while, even when you countersink the hole.
I put a shallow groove around the handle, but that’s likely not needed. You can certainly get fancier with the handles if you like. This one is dishwasher safe, which makes up for a lot.
You really, really need heatshrink tubing over the bare wire ends, as the tip of a 11-mil stainless wire is indistinguishable from a needle.