Ingredients
1 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. butter, softened
1/2 c. shredded sharp Cheddar cheese
1/3 c. cold water
Method
Sources
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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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Preheat oven to 425°. Sift flour, baking powder and salt into medium size bowl. Cut in butter with pastry cutter until mixture is crumbly. Add cheese; toss until well blended. Sprinkle water over mixture; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Roll out on a floured surface to a 12 x 10-inch rectangle. Cut in half lengthwise, then cut each half crosswise into 1/2-inch strips. Lift strips one at a time; twist and place 1 inch apart on an ungreased cookie sheet. Bake in preheated oven for 10 minutes or until lightly golden brown. Cool on wire rack.