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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Render one stick of unsalted butter. Reserve this for use shortly. Using 4" wide sheets of phyllo dough (purchased at your local supermarket), butter the 'top facing' side of phyllo dough and place a reasonable portion of the prepared mixture onto the sheet at one end. Begin folding the phyllo dough corner to corner, much as you would a flag. You will use approximately one (4" wide) sheet of phyllo dough per berag. Do this until all of the mixture has been used. Place the triangles on a buttered cookie sheet and cook in a pre heated oven at 375 degrees for 20 minutes. Lower the heat to 300 degrees and bake another 15 minutes. Depending on what type of oven is used (i.e., European, convection, etc..), you will want to pay attention to the color of the phyllo dough. You will know the berags are done when the dough turns golden brown in color.