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Each barrel has to be filled with curd by hand and after the cheese has been removed
The must have on your charcuterie or antipasto platter
It has sweet upfront notes with complex after tones
5l of Aneto vegetable broth
Panini or as a pizza topping
Mint Jelly | Peter Watson Paella Each barrel has to bePeter Watson was born into a family where the rhythm of the seasons dictated the cycle of life making jam, bottling sauce, preserving fruits and vegetables in season. It continues to this day. A classic condiment for roast and grilled lamb. Also good with pork and roasted vegetables. Peter Watson makes his Mint Jelly on a base of apple with malt vinegar and plenty of mint. Also a wonderful condiment to cheese.