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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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I recommend looking at the related blog post for the picture tutorial and risotto tips! Heat the broth on low in a saucepan. Meanwhile, brown hamburger or ground turkey in a nonstick skillet; remove and keep warm. Cook bacon in the same skillet until crispy; remove and keep warm. Add mushrooms and jalapenos to the skillet; cook and stir on medium heat until mushroom is tender. Add rice and cook and stir for 4-5 minutes, adding butter if skillet is too dry. Add 1/2 cup of broth, cooking and stirring until liquid is completely absorbed. Continue adding broth 1/2 cup at a time, cooking and stirring until liquid is completely absorbed, until rice reaches desired consistency. You might find that you need to add more than 4 cups of liquid. Add cooked meat and stir in cheddar until melted. Serve immediately.