Cheese Pairing Wheel

Click on a style of cheese on the wheel below to reveal some interesting pairings and
scroll down to discover how to create a show-stopping cheeseboard.

Blue Cheeses

Stilton, Roquefort, Gorgonzola

To Accompany:

Pears, honey

Pair With:

Spelt & Fig Sourdough Crispbread

Our Spelt & Fig sourdough crispbread is made with whole fig pieces as well as a natural fig
paste and honey. These sweet notes work well with the saltiness of a blue cheese.
Accompaniments like ripe pears and a drizzle of honey will take this pairing to the next level.

Pungent Cheeses

Stinking Bishop, Epoisses, Taleggio

To Accompany:

Cornichons, Cured meats

Pair With:

Caraway Sourdough Crispbread

Pungent cheeses stand up well to the aromatic spice of our Caraway sourdough crispbreads,
which are made with whole caraway seeds. Cheeses of this style, e.g. Taleggio, often have a
meaty flavour so it’s no surprise that they also work well with cured meats. Cornichons add
a bit of bite and a nice tang to round off the pairing.

Fresh Cheeses

Curd Cheeses, Feta, Mozzarella

To Accompany:

Grilled Aubergine, Watermelon

Pair With:

Charcoal & Rye Sourdough Crispbread

Fresh cheeses always look stunning against the striking black of our Charcoal & Rye
sourdough crispbread. Watermelon provides a refreshing and sweet contrast to a salty feta
or curd cheese, while the soft smokiness of grilled aubergine works wonderfully with
mozzarella.

Soft & Bloomy Cheeses

Brie, Camembert, Goat's log

To Accompany:

Pickled veg, Truffle

Pair With:

Pink Peppercorn Sourdough Crispbread

The crunch and spicy kick of our Pink Peppercorn sourdough crispbread adds a new
dimension to soft, earthy Bries or Camemberts. Truffle enhances the earthy notes present in
this style of cheese further, while pickled cabbage cuts through the richness.

Crumbly Cheeses

Lancashire, Caerphilly, Wensleydale

To Accompany:

Cherries, Dark chocolate

Pair With:

Spelt & Poppy Seed Sourdough Crispbread

The nuttiness of our Spelt & Poppy Seed crispbread provides the perfect base for mild,
crumbly cheeses. Dark chocolate sounds like a strange accompaniment but it works well
with the buttery sweetness of this style of cheese, while cherries will cut through the fat.

Hard & Mellow Cheeses

Cheddar, Manchego, Red Leicester

To Accompany:

Pickled onions, Bacon jam

Pair With:

Original Sourdough Crispbread

Our Original crispbread has a subtle, malty flavour and a slight sourdough tang that works
well with hard and mellow cheeses like Cheddar and Red Leicester. Pickled onion is a
familiar accompaniment but add some smoky, umami-rich bacon jam to take this pairing to
the next level.

Nutty & Fruity Cheeses

Comté, Gouda, Parmesan

To Accompany:

Hazelnuts, Figs

Pair With:

Seeded Wholegrain Sourdough Crispbread

Our Seeded Wholegrain crispbread is made with sunflower and poppy seeds, buckwheat
and oat groats, which give it a nutty flavour so no surprises that it works well with aged hard
cheeses. Figs will bring out the fruity notes of an aged Parmesan while roasted hazelnuts
echo the nuttiness of Comté.

5 Steps to a Show Stopping Cheeseboard

1. The first rule of the cheeseboard is: there are no rules.

2. You don’t always have to serve Cheddar, Brie and a blue (but you can if you like). A single big wedge of Stilton with ripe pears and a drizzle of honey can be just as dazzling and delicious.

3. There’s more to life than chutney. Our pairing wheel aims to inspire ideas for accompaniments that contrast and complement the flavours and textures of cheese. So Pink Peppercorn Crispbreads bring spicy crunch to soft Bries, while roasted hazelnuts echo the nuttiness of Comté.

4. It’s good to mix it up. Try to include goat, ewe and buffalo milk cheeses. Explore different textures from soft and supple to hard and grainy. Think about contrasting shapes and colour.

5. We think cheese is best served at room temperature to fully appreciate its flavours and textures. Take it out of the fridge at least an hour before. Or don’t, if you like to eat it cold.

After all, there are no rules.