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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
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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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
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Preheat oven to 375. Clean potatoes and place in a pot and covered with water. Bring to a boil. Reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Drain. Cut a thin slice off the top of potatoes and scoop out inside of potatoes. In a bowl, mash scooped out potato with butter. Add cheeses and bacon to potatoes. Mix in sour cream, egg salt and pepper. Spoon mixture into potato shells. Place in a baking pan. Bake at 375° for 15 minutes or until heated through. Top each potato with a tomato half.