Solid Pecan Serving Board
Handmade from solid Texas pecan and inset with removable stainless rods. Sanded, oiled, and buffed until it glows — serve your cheese, charcuterie, or steak unforgettably.
Kits, hardware, and the small upgrades that get more out of your module, sorted by what they fit.
Handmade from solid Texas pecan and inset with removable stainless rods. Sanded, oiled, and buffed until it glows — serve your cheese, charcuterie, or steak unforgettably.
Bamboo hanging rods, brackets, butcher’s twine, and netting — everything to hang your own guanciale, salami, or prosciutto. All natural, all biodegradable.
Run your CELR-12 or HETR-4 block without mounting it to a wall. Comes with its own hanger plate so you keep the one you have, and folds flat for storage.
The fundamentals for cheesemaking: grade-40 muslin cheesecloth, a bamboo mat, and a collapsible form. The best cheese in the world is made from natural tools like these.
A four-foot cable extension so your CELR-12 or HETR-4 base station can sit up to five feet away from your cooler.
Curing, aging, and fermenting all come down to control and organization. This log book is formatted to keep every project on track, from first salt to final slice.
A stainless steel rack that lifts items for even airflow underneath, small enough for any cooler — plus a dry-erase marker for tracking dates and weights on the glass.
A 20-foot power cord for the CELR-12 or HETR-4 — a clean solution for when you need more freedom of placement.
100% ringspun cotton from Comfort Colors. Wear the misfit-makers badge.
A pair of four-foot hose extensions to run the CELR-12 base station up to five feet from your cooler. Don’t forget to grab the cable extension too.
Three extra hanger plates so you can move your module between multiple coolers without re-mounting each time.
A two-pack of drip tanks for the CELR-12 or HETR-4 — the reservoir that sets and holds your humidity level.
Add-ons for this module are still on the bench. Check back soon.