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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Mesophilic cultures for aged cheese production
Keep fresh herbs alive 3x longer — water reservoir design
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Stainless press for hard cheeses — cheddar, gouda, manchego
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Mesophilic cultures for aged cheese production
Keep fresh herbs alive 3x longer — water reservoir design
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preheat oven to 425f. mix flour and baking powder. add cheese and herbs; stir until combined. cut in cream cheese product with 2 knives or pastry blender to form crumbly mixture. stir in milk until mixture forms dough. place dough on lightly floured surface; knead 10 times. pat into 1/2-inch-thick circle. cut with 2-inch cutter dusted with flour. place on baking sheet. brush each lightly with beaten egg. top each with 1 parsley leaf; lightly brush again with egg. bake 12 to 15 min. or until lightly browned. serve warm.