Why does cheese tend to stick to a slicer blade?

Cheese sticking is driven mainly by its fat-to-moisture ratio, the temperature at the moment of cutting, and how rough or coated the blade surface is; warmer cheese clings far more. Run the same batch at chilled, tempered and near-workshop-limit temperatures, logging sticking frequency against slice integrity. Have the supplier specify blade material, surface treatment and the cleaning method they recommend. If the machine also slices meat, time the changeover wash in the same trial. Before bulk ordering, fix those temperature ranges, a sticking threshold and a cleaning time limit in the annex, using the stable feed-speed window for routine checks.