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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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Heat oven to 400F. Beat egg and water until blended; set aside. Roll out pastry sheet on lightly floured surface into 14x10-inch rectangle; cut lengthwise in half. Brush lightly with some of the egg wash. Sprinkle 1 pastry piece with 3 Tbsp. cheese and pepper; top with meat. Cover with remaining pastry piece, egg-side down. Roll gently with rolling pin to seal. Brush with half of the remaining egg wash. Roll up tightly to form 14-inch log, starting at one long side. Cut log crosswise into 24 slices. Place, cut-sides down, on parchment-covered baking sheet. Brush with remaining egg wash; sprinkle with remaining cheese. Bake 12 to 14 min. or until golden brown. Serve warm or at room temperature.