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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Contact grill for panini, grilled cheese, quesadilla
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Contact grill for panini, grilled cheese, quesadilla
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Heat a skillet over a medium flame. Add the prosciutto slices and cook until just crisp on both sides. It will only take a couple of minutes. Wash the pan and return it to the stove. Heat it over medium-low heat. Spread the mustard on one side of all the bread. To two slices of bread add a layer of cheese, then the persimmons, another layer of cheese, then the prosciutto, and finally a third layer of cheese. Top with the remaining bread. Brush the tops and bottoms of the sandwiches with melted butter or olive oil and place in the preheated pan. Cook slowly, turning frequently, until the sandwiches are a deep golden brown and the cheese is melted (note: goat cheddar doesn't melt as much as goat brie or regular cheddar). Slice each sandwich in half and serve immediately.