I've used any good process "slice" with a lot of success for years; Kraft Extra Cheddar (for grilled cheese sandwiches) is the best, though, with a plain Swiss running a close second. My personal approach that works every time is a piece of baking / parchment paper on a paper plate. Can reuse many times before it gets too grungy.

The original "cheese cracker" process was spelled out by the famous Barbara Pollack (of Expert Foods ThickenThin not/Starch fame) YEARS ago, before this website was even up, on the Lowcarb-List (an email list that still exists! tho there isn't much traffic these days).

Sheesh, now I feel really really old...