CHEESE-FILLED EDIBLE GIFT BOXES

Steps:

• For the pepper jack cheese cracker: Whisk together the vinegar, egg whites and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolks in a small bowl, covered, until ready to use.
• Pulse the flour, salt, mustard, paprika and turmeric in a food processor to combine. Add the pepper jack cheese spread, butter and Parmesan and pulse until the butter is completely broken up. Add the egg white mixture and pulse until the dough comes together in a ball. (It's okay if it's a little wet.) Put the dough on a large piece of plastic wrap, pat into a 1/2-inch-thick square and wrap in the plastic. Refrigerate to chill and firm up, about 1 hour.
• Cut the dough in half. Dust a sheet of parchment with flour and put one piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll out the dough into a square about 1/8 inch thick and chill until very firm, about 30 minutes. Repeat with the remaining piece of dough.
• Position oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• From one piece of rolled dough, measure and cut 6 panels for a box: two 4-inch squares for the top and bottom, two 4-by-2-inch rectangles for the long sides and two 3 1/2-by-2-inch rectangles for the slightly shorter sides. Arrange on one of the prepared baking sheets, cover and refrigerate until the dough firms up again, about 15 minutes. Repeat with the remaining dough.
• Prick the dough panels with a fork (this will prevent the dough from rising too much during baking). Whisk 2 teaspoons water into the reserved egg yolks, then brush on the dough. Bake, rotating the baking sheets front to back and top to bottom about halfway through, until cooked through and golden brown around the edges, about 25 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
• For the assembling and decorating: Meanwhile, bring a large pot of water to a boil over high heat; fill a medium bowl with ice and water. Add the chives to the boiling water and cook until bright green and pliable, about 30 seconds. Transfer immediately to the ice water. Once completely cool, press between 2 paper towels to dry.
• Add the pepper jack cheese spread to the bowl of a stand mixer fitted with the paddle attachment and beat until lightened and smooth, about 2 minutes. Transfer to a pastry bag fitted with a medium plain tip.
• To build a box, put a 4-inch square panel flat-side up on a work surface and pipe the cheese glue around the perimeter. Push a long edge of a 4-by-2-inch side panel into the glue on any side (make sure the golden top is facing out). You can use a can to help prop the panel up. Push the other 4-by-2-inch side panel directly opposite of the first. Now do the same with the remaining 3 1/2-by-2-inch side panels. Pipe more cheese glue up the 4 corners to help the side panels adhere to one another. If any of the panels don't fit, use a sharp knife to trim the edges. Repeat to form a second box.
• Tie a chive bow on each of the remaining 4-inch square panels to make them look like the box tops of wrapped presents. These will be the lids. Pipe the remaining pepper jack cheese into the boxes, using a small offset spatula to smooth out the top, then top with the decorated lids. Serve these edible gifts with assorted meats, vegetables and crackers.