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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
King of blue cheeses — salads, dressings, steak, pear pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
King of blue cheeses — salads, dressings, steak, pear pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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cook potatoes in boiling salted water for 10-12 minutes or until fork tender. time may vary with size. drain potatoes and cut into quarters. gently toss together potatoes with dressing, parmesan cheese, parsley and roasted red peppers. season with salt and pepper if desired. sprinkle with almonds just before serving. serve warm or chilled.