Today's Video Headlines: 3/30/2026
Georgia Hillis, a Sydney-based marathon runner and mum-to-be, shared the technique with her Instagram followers and has since amassed over 1.5 million views.While the method might look unusual, with even Hillis claiming “nobody else does this,” it appears surprisingly effective – creating paper-thin, even slices that melt evenly during toasting.
Even a cheese expert has weighed in, saying that while unconventional, the vegetable peeler technique gets the job done. “Whatever it takes to get good quality Australian cheese on your plate!” Paul Wilson, Chair of the Australian Specialist Cheesemakers Association , told news.com.au.“I suggest using one of those crinkly veggie slicers that are used to thinly slice vegetables for Asian dishes,” he explained. Commenters on Hillis’ clip were impressed by the tip, with one saying, “This will change my every morning struggle”. Another person admitted they were already planning to use the hack in a different way, saying, “The way I got excited to butter my next potato this way. I will use it for cheese too, but also for butter”.Paul Wilson, Chair of the Australian Specialist Cheesemakers Association, endorsed the peeler method, even suggesting a crinkly slicer for improved texture.However, some weren’t convinced, with another calling the content creator a “psycho” for using the technique. But more people were on board than not, with dozens even saying they “already do this” and it’s “old news”. Cheese slicers, also known as kaasschaafs, are common in Dutch kitchens and are designed to produce the same neat, consistent slices Hillis achieved with a basic peeler. However, many still loved the Aussie’s hack because it requires no extra gadgets – just a regular tool already in most utensil drawers.It comes after a little-known fact about Australian cheese left the country reeling earlier this month after it was exposed by a French tourist.Leo Filipetti took to social media, claiming our brie and camembert taste “exactly the same”. And while many Aussies were quick to disagree, Wilson suggests there is some truth to his bold claim. According to the industry expert, Australia technically produces neither cheese, as the authentic versions are tied to specific regions in France like Meaux and Normandy. In Australia, manufacturers use the same technology for both styles and often treat “brie” and “camembert” as interchangeable marketing terms. Because industrial cheesemakers prioritise low-cost supermarket products tailored to a broad local palate, the result is two different labels on what has become a virtually identical flavour profile.Texas student, 15, dead after shooting teacher at prestigious high school Glamorous leader of 'orgasm cult' learns fate for grooming employees to have sex with clients — as judge blasts her lack of remorseLeAnn Rimes sobs while undergoing brutal ‘deep jaw release therapy’Arsenio Hall flipped out and broke a studio gate after being accused of stealing — and told his show needed to be less blackPaul Wilson, Chair of the Australian Specialist Cheesemakers Association, endorsed the peeler method, even suggesting a crinkly slicer for improved texture.Stream It Or Skip It: 'Jo Nesbø's Detective Hole' On Netflix, Where A Troubled Detective Tracks Down A Serial Killer Who Is Terrorizing Oslo
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