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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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Cut the aubergines crossways into slices about 2cm (3/4 inch) thick. Melt the Bertolli and lightly brush some on to each side of the aubergine slices. Grill until golden brown on both sides. Meanwhile, mix the breadcrumbs with the tomato, olives, basil and half the cheese. Stir in the remaining melted Bertolli and season with salt and pepper. Pile the breadcrumb mixture on to the browned aubergine slices and scatter the remaining cheese over the top. Cook under a medium-hot grill for 5-10 minutes or until the cheese has melted and is golden brown on top. Serve hot or at room temperature, garnished with basil and salad leaves.