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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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Mix all ingredients together except the baking powder and frying fat. Add enough cold water to mix into a stiff batter. If it looks like porridge, it's too liquid and the frizzles will flatten out in the frying pan. (If this happens, just add a bit more oatmeal. ). Melt the fat in the frying pan until it spits if you put a drop of water in it. Add the baking powder to the mix just before you are about to start cooking. Drop teaspoonfuls into the hot fat - they will bubble a bit like crumpets. Turn over and cook until golden on both sides. Drain on paper towels and serve on their own, or spread with fish or meat paste.