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Stainless press for hard cheeses — cheddar, gouda, manchego
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Stainless press for hard cheeses — cheddar, gouda, manchego
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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line a baking sheet with aluminum foil and lightly grease with vegetable oil. place butter into a mixing bowl; add cheddar cheese, parmesan cheese, paprika, cayenne pepper, and salt. mix together with the back of a spatula until thoroughly combined. mix flour into cheese mixture with a fork until crumbly. sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed. transfer dough to a work surface and press into a thick, flattened disk. wrap in plastic wrap and refrigerate 30 minutes. preheat oven to 375 degrees f (190 degrees c). roll dough out on a floured work surface to about 1/8-inch thick. use a pizza cutter to cut 1-inch wide strips from the dough. cut strips crosswise into rectangles about 1 1/2-inches long. use the back of a bamboo skewer to punch 5 small holes into each cracker. arrange crackers onto prepared baking sheet. bake in the preheated oven until crackers are browned and crisp, about 15 minutes. let stand about 3 minutes for crackers to cool and release from the foil. let cool completely before serving.