We’ve recently partnered with the Academy of Cheese to become an official Patron and to celebrate this collaboration, we’re sharing our favourite pairings with cheeses studied in the Academy of Cheese Level One Associate course. Our second instalment takes a closer look at our Great Taste award-winning Pink Peppercorn Sourdough Crispbread, including some of our favourite serving suggestions.
Perfect with Goat’s Cheese
Sweet, spicy and fragrant; pink peppercorns are a very different proposition to the everyday black variety found in most mills. They have a fruity perfume and delicate heat that is lighter and more complex than the harsh kick of black pepper. Allied to the earthy flavour of our crispbreads, which are made with with 16-hour fermented sourdough and spelt flour, they make an exciting match for soft cheeses.
The peppery notes found in aged wrinkly rinded goats cheeses, such as Crottin de Chavignol, echo the gentle piquancy of our Pink Peppercorn Sourdough Crispbreads. Serve a slice of the fromage on a crispbread with a dollop of bitter-sweet marmalade and you reach an ideal of cheese, cracker and condiment matching.
Similarly, our crispbreads are great for dipping or spreading with goat’s curd whipped with a squeeze of lemon, extra virgin olive oil and sprinkle of chilli flakes. The silky, tart combination contrasts with the spice and crunch.
Bloomy Rinded Cheeses
Ripe, bloomy rinded cheeses, such as Brie-de-Meaux and Camembert de Normandie, also work well. The heat of the crispbreads peps up the gooey interior beneath the rind, acting like seasoning for the brassica notes often found in these styles of cheese. Think of it as a twist of pepper on a pile of buttery cabbage. Try a few sharp, crunchy pickled vegetables and a glass of Champagne or English sparkling wine on the side – the acidity and bubbles contrasting with the velvety cheese.
A wodge of Brie on a Pink Peppercorn Sourdough Crispbread with a few slivers of pickled red cabbage and a glass of fizz is a four-piece that hits all the right notes.