Academy of Cheese: Pairing our Oregano & Olive Oil Sourdough Crackers

We’ve teamed up with Academy of Cheese to pair our exciting new flavour of sourdough cracker, Oregano & Olive Oil, with cheeses studied on their courses.

Oregano & Olive Oil is our new Sourdough Cracker exclusively available in independent cheesemongers, farm shops and delicatessens.

Our crackers are made using a 45-year-old sourdough that ferments for 16 hours and the subtle addition of oregano and olive oil to the earthy flavour of the cracker make these the perfect match for fresh and soft cheeses.

The aroma alone, as you open the pack, transports you to the sunny islands of Greece, memories of long lazy hikes along rocky paths scattered with dry and fragrant oregano bushes under canopies of ripening olive trees, and of course mountain goats roaming freely in the distance!

Crispy and crunchy with a malty and sun-dried oregano flavour, it’s a great cracker to enjoy with numerous soft cheeses, think feta, whipped feta dips, burrata and delicious fresh goats milk cheeses!

Feta PDO (Level One)

Greek Feta PDO is made using  sheep and goats’ milk. The hardy animals roam the mountainous landscape grazing on a diverse range of plants, which is expressed in creamy, fragrant milk. Feta has no rind and is crumbly in texture with small holes and cracks. Dairy and herbaceous notes predominate with a salty finish.

Perfect for dunking, or smearing generously atop Peter’s Yard Oregano & Olive Sourdough Crackers with a sprinkle of chopped fresh mint.

To make a whipped feta dip, whizz up in a blender 200g feta into fine crumbs, then blend in150g Greek yoghurt, a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice.

For a British alternative to Feta try Mrs Bells Salad Cheese (Level Three) made in Yorkshire by Shepherds Purse Cheese.

Burrata (Level 2)

Burrata is a pouch of mozzarella made using fresh cow’s milk cheese using the pasta filata (stretched curd) method, the pouch is filled with ribbons of mozzarella mixed with cream (stracciatella), and tied at the top. Traditionally this was done with the leaves of the asphodel plant, but now green plastic or raffia are more common.

Like Mozzarella, Burrata is best eaten as young as possible, slice through the elastic outer texture using the edge of the Peters Yard sourdough cracker to reveal and dunk in to the delicious buttery and creamy interior! The contrast of the crisp, crunchy crackers with the smooth, milky cheese is perfect.

As a great carrier of flavour Burrata lets the oregano and olive oil flavours of the crackers shine through. For a simple salad, break up 3 or 4 of the crackers drizzle the Burrata with a little extra virgin olive oil and/or aged balsamic and serve with salad leaves, fresh ripe tomatoes and a sprinkling of the broken crackers on top.

Cerney Ash (Level 2)

This fresh goats milk cheese from Gloucestershire has a smooth and soft texture when young, which becomes more dense and compact as it ages. The flavour also intensifies with time, starting out mild and lemony, but developing spicy and nutty notes. The striking black, ash-covered rind and pure white centre looks extremely tempting served with the crackers.

The slightly acidic lemony freshness of the cheeses is complimented by the earthy oregano and toasty crunch of the sourdough crackers.

Ragstone (Level 3)

Ragstone is made with pasteurised milk from a mixed herd of goats by Neals Yard Creamery in Herefordshire. The paste is smooth and dense with a gooey breakdown developing just beneath the white mould rind. Flavours range from lactic and lemony to savoury.

It’s log shape makes it easy for cutting small rounds to place on top of the crackers, compliment with a drizzle of honey and sprinkling of fresh or dried thyme.

For more pairing inspiration, take a look at our pairing wheel here.

Oregano & Olive Oil