Made in Sheffield from 18/10 Stainless Steel by our Sheffield Craftsmen.
The blade is mirror polished and engraved with the ‘Stainless Sheffield England’ logo.
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Aged for a minimum of 21 days, Munster Fermier develops a supple, creamy interior beneath its distinctive orange, sticky rind, which is regularly washed in brine to encourage the growth of...
The injection technique allows for an initial distinction between the flavours of the cheese and the Piment d’Espelette, which then meld into a harmonious blend that pleasantly envelops the palate...
Using raw milk allows Manchego to retain its natural depth of flavour, giving it a more intense, earthy, and slightly tangy profile compared to its pasteurised counterparts. The texture is firm yet...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...
The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour...