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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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Combine vinegar, sugar, onion, mustard seed, salt, and cumin in saucepan and bring to a boil over high heat. Reduce heat to a simmer and cook for 10 minutes. Stir in green chile and continue cooking for about 10 minutes longer, until thickened and jammy. Cool. Refrigerate if not using within a few hours. Arrange cheese in neat mound or log on small platter. Either pour chutney over cheese or serve in small bowl. Accompany with crackers.