Monaco+ Cheese Slicer

“Using a cheese plane to slice cold butter. No smearing hard butter, no using a water crock but you’re in a warm climate, no having a wimpy amount of butter. Wall-to-wall, baby!!”

“Slivers of cold butter parceled out by a cheese slicer. Honestly this is ingenious. (The butter needs to be French or German, lightly salted, and shaped like a block. No argument.)”