Pairing our Poppy Seed Sourdough Crackers

There are hundreds of words that can be used to describe flavours in food, but it’s remarkable how often ‘nutty’ springs to mind when tasting cheese. And for good reason. Notes of hazelnuts, peanuts, almonds and walnuts are often found in aged cheeses from cheddar to Alpine styles. Nutty flavours can even be found in blues, ewe and goat’s milk cheeses. It’s why nuts are often such a great accompaniment for cheese.

Likewise our Poppy Seed Sourdough Crackers have an inherent nuttiness, which make them a versatile partner for various styles of cheese. Made with Shipton Mill rye and wholemeal flour, they’re combined with 16-hour fermented sourdough. The crackers are packed with both black and white poppy seeds, which bring toasty and nutty flavours to the cheeseboard.

They work particularly well with Le Gruyère. This mighty mountain cheese from Switzerland is famous for its complex fruity, umami and hazelnut flavours. Younger Classic cheeses, aged for under 10 months, have a sweet flavour and supple texture. The longer matured Réserve is firmer and more intense. Both are good with the seedy crunch of the crackers, plus a shard of hazelnut brittle and a glass of Belgian ale.

Cloth-bound cheeses also make for a good match. Traditional cheddars, such as Montgomery’s, Westcombe and Quicke’s, or Appleby’s Cheshire and Kirkham’s Lancashire work well. These often have a savoury tang, but also earthy notes near the rind, which pair nicely with the rustic crispbreads. The crunch of pickled onions and tannins of cider add a cutting edge to this wholesome combination.

It’s a similar story with the fruity, roasted nut flavours of Mimolette – a hard, sunset-coloured cheese from France, which has a wonderful craggy rind. Serve it with fig jam and a tot of bourbon, plus the Poppy Seed Crackers on the side, for a grown up snack that is full of candied, smokey flavours.

Sweet as a nut.

Take a look at The Academy of Cheese for more information.