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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
Rotating stand for smooth cake frosting and decorating
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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
Rotating stand for smooth cake frosting and decorating
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Heat oven to 350 degrees F. Beat Neufchatel, 3/4 cup sugar, vanilla and 1/2 tsp. ginger in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Toss pears with nuts, remaining sugar and ginger in medium bowl. Lightly spray 1 phyllo sheet with cooking spray; cover with 4 of the remaining phyllo sheets, lightly spraying each sheet with additional cooking spray before covering with next sheet. Cut into 6 (4-inch) squares. Press 1 stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets. Spoon Neufchatel mixture into phyllo cups; top with pear mixture. Bake 20 to 25 min. or until filling is puffed around edges and centers are almost set. Cool 5 min. before removing strudels from pan to wire racks; cool 10 min. before serving.