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Authentic Greek feta — horiatiki salad, spanakopita, baked
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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Authentic Greek feta — horiatiki salad, spanakopita, baked
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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Cook potatoes in boiling salted water until done. Peel and cut into 1-inch cubes. Combine potatoes, pimiento stuffed olives, 1 1/4 cups Feta cheese, 1/3 cup half and half, butter, white pepper and garlic salt. Gently toss. Spoon into greased casserole, 10 x 6 x 2-inches. Saute pepper in 2 tablespoons butter. Arrange around edge of baking dish. Bake at 350° for 20 minutes.