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Gathered
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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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Bring a large pot of heavily salted water to boil. Add turnips and cook for 25-30 minutes, until soft. Meanwhile, in a medium saucepan, melt 11/2 tablespoons butter over medium heat. Add garlic and leeks and cook, stirring occasionally, until they start to brown, about 10 minutes. Add salt and pepper to taste. Transfer to a bowl. In the same pan, melt remaining 1/2 tablespoon butter. Add turnip greens and cook until they wilt, 2-4 minutes. Add salt and pepper to taste. When turnips are soft, drain water and mash until no large chunks remain. Alternatively, you can pulse a couple times in a food processor. Stir in goat cheese and mix until well integrated. Add salt and pepper to taste. To plate, place greens down first, top with mashed turnips and then leeks.