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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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Preheat to 400. Toss pecans with butter, sugar, salt and rosemary; toast until browned 8-10 minutes in 400 oven. Cool. Finely chop pecans in food processor til finely chopped. Make sure pecans are really cool or cold before rolling cheese. Form herbed cheese into 1/2 inch sized balls and roll in seasoned pecans; drop into small paper doily cups and chill in refrigerator or freeze for 1/2 hour before setting out on your party table. Freeze or chill your serving plate as well. I like to chill the plain cheese balls on waxed paper in the refrigerator and roll in the nut mixture as close to serving as possible to retain the crisp crunch of the butterey pecans. Note: My original recipe called for Boursin herbed cheese and that is good, but lately I have been using plain Goat cheese mixed with a little pepper; I like the cleaner flavor.