Ingredients
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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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Heat oven to 200C Mix cheddar and cottage cheese together in a large mixing bowl. Put in oil, and Worcestershire sauce. Then very slowly mix in the four. Mix until the dough can easily be molded. Divide the flour into pieces and shape into little marble size balls. Rolls these into the chopped walnuts. Place these onto an ungreased baking sheet and bake them for 18 20 minutes, or until you see that they are golden brown. Store after they have cooled in a container in the refrigerator.