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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
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
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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
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
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Wash and dry kale leaves with a kitchen towel. Remove ribs with kitchen scissors. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until soft and dark. Prepare the dressing: Combine tkemali with olive oil. Add some salt and pepper. Arrange kale on plates. Slice persimmon and beetroot and distribute evenly on plates, shingling one after another. Using a spoon, arrange goat cheese on top. Add walnuts. Pour the dressing over the salad. Sprinkle with pomegranate seeds. Enjoy!