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.
Stinking Bishop, Epoisses, Taleggio
Cornichons, Cured meats
Pungent cheeses work well with the malty rye flavour and contrasting crunch of our Original Sourdough Crackers. 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.
Lancashire, Caerphilly, Wensleydale
Cherries, Dark chocolate
The malty flavour of our Rye & Charcoal Sourdough Crackers 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. Everything comes together to form a striking mouthful on the black charcoal crackers.
Soft & Bloomy Cheeses
Brie, Camembert, Delice de Bourgogne
Pickled veg, Truffle
The crunch and spicy kick of our Pink Peppercorn Sourdough Crackers 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.
Curds, Feta, Goats cheese
The lactic tang of a fresh cheese pairs well with the aromatic, herbal flavours in our Rosemary & Sea Salt Sourdough Crackers. Watermelon provides a refreshing and sweet contrast to a salty feta or curd cheese, while olives enhance any briney notes.
Stilton, Roquefort, Gorgonzola
Our Fig & Spelt Sourdough Crackers are made with whole fig pieces 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.
Nutty & Fruity Cheeses
Comté, Gouda, Cheddar
Our Poppy Seed Sourdough Crackers are made with white and black poppy seeds and British rapeseed oil, giving them a mellow nutty flavour and crisp texture. They work well with nutty & fruity cheeses. The figs will bring out the fruity notes of a Cheddar 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 Crackers 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.