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French double cream Brie — baked Brie, cheese boards, sandwiches
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
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
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French double cream Brie — baked Brie, cheese boards, sandwiches
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
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
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Preheat the oven to 350F. Spread the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7-8 minutes should do it. Transfer to a medium bowl Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop the cheese mixture into the center of a baking dish, such as a decorative 9" pie plate, and form into a 5" disk. Spoon te salsa over and around the cheese. Bake until heated through, 10-15 minutes. Sprinkle with the cilantro and serve as a dip or a spread with tortilla chips or other crisps*Note: if the salsa is very chunky, you may want to strain it or chop it in a food processor so the pieces won't fall off the chips. Also, really good if the chips are heated!