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Pat dry and season generously with salt
spoonable texture
Pour 1 cup of water and ⅔ cup of red wine into a deep roasting pan
gentle fermentation in small batches is essential to the creation of this PGI-protected Cow's milk cheese
We have expertly sliced Stone Axe Fullblood Wagyu Karubi Plate Marbling Score 9+ at 6mm thickness
Classic Mayonnaise by Simon Johnson - 300g triple cream cheese Pat dry and season generouslyThis quality mayonnaise is made in small batches using free range eggs and fresh ingredients. The result is a mayonnaise which has a rich creamy texture and perfectly balanced flavour. Great as a dip with seasonal raw vegetables or served with fresh seafood.