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Gathered
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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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Preheat the oven to 400°F. Lightly grease and flour four 10 oz. ovenproof souffle dishes or ramekins, shaking out excess flour. Arrange on a baking pan. Melt butter in a medium saucepan on medium heat. Add flour and cook, stirring, for 1 min. Remove from heat. Stir in warm milk. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 mins. Remove from heat. Stir in cheese, egg yolks, prosciutto and thyme. Season to taste. Beat egg whites in a small bowl with electric mixer until soft peaks form. Fold into cheese mixture. Divide among prepared dishes. Bake for 10-15 mins, until puffed and golden. Sprinkle with thyme.