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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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Cook macaroni in boiling salted water about 10 min or possibly till tender; drain. In saucepan combine egg yolks, lowfat milk, butter, mustard, onion, 1/4 tsp. salt, and dash pepper; add in cheese. Cook and stir over medium heat about 10 min or possibly till mix thickens slightly (don't boil). Stir in macaroni and bread crumbs. Mix in egg whites. Pour half the mix into a 1 1/2 qt souffle dish. Reserve a few slices franks for the top. Place the rim franks in the casserole. Bake at 350 degrees for 45 min. Garnish with parsley. Serve at once. Makes 6 servings.