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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 350 degrees F. Grease a 1 quart shallow casserole pan or quiche pan with 1 tablespoon of the butter (or use the cooking spray). Drain and quarter artichokes and place in the prepared pan. Cover artichokes with the grated cheeses. In small pan, saute shallots with a tablespoon of the butter until the shallots become tender, about 5 minutes over medium heat. In medium bowl, beat milk and eggs together with a fork. Add in the sauteed shallots and stir to combine. Pour milk, egg, and shallot mixture over the artichokes and cheeses. Bake in 350 degree F oven for 30 minutes, or until set.