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French double cream Brie — baked Brie, cheese boards, sandwiches
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
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French double cream Brie — baked Brie, cheese boards, sandwiches
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
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Scrub the potatoes and rub oil on the skins. Bake in 450° preheated oven until done. Press gently with your fingers to check, about 30 to 45 minutes should do it. Cut potatoes in half; scoop out shells. Mix well, then add butter, salt, pepper, milk or sour cream and bacon bits. When a little cool, fold in cheese cubes. Pile high in potato shells. (You can do this in the morning.) Just before serving, sprinkle with grated cheese and bake in 350° oven for about 25 minutes to heat through thoroughly and melt cheese cubes inside. Serves 8.