Ingredients
1 c. Grated swiss cheese
1/4 c. Grated parmesan cheese
1/2 c. Unsalted butter, softened
1 tsp Salt
1/2 tsp Freshly grnd white pepper
1 c. All-purpose flour
Method
Sources
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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 oven to 350F degrees. In a large bowl, cream the cheeses and butter. Stir in salt and white pepper. Mix flour in thoroughly till you can make a ball. Divide dough in half, then keep dividing in half till you have 32 small balls, rolling them with your hands. Place the balls about 2 inches apart on an ungreased cookie sheet and flatten slightly. Bake for 15 min, or possibly till golden brown. Remove with a spatula to a cooling rack. Notes: Lee's Intro: I like the flavor of cheese with sorrel soup. Cheese is strong sufficient to hold its own with the sorrel.