Thursday Cottage Ginger Curd
In 1963, Thursday Cottage was founded in a kitchen in Sommerset. With only 100 jars per boil, batches are still small and where possible jars are still filled by hand.
Thursday Cottage's award-winning curds are made with fruit, sugar, butter and fresh pasteurised free-range eggs.
The ginger curd has a more subtle taste compared to the fruity curd varieties. It is very herb and makes a good addition to a cheesecake filling.
| Item weight: |
0,31 kg
|
| Content: |
310,00 g
|
