Cheese Buyer - May 2025

50 @specialityfood 18 EXPERT CHEESE PAIRING IDEAS Find inspiration in the way your cheese- loving peers serve their favourite varieties Norfolk’s answer to a glass of Port, and if you’re indulging in a rich deep flavoured cheese who wouldn’t like a glass of Port to go with it?” SIMONWARREN, THE EAST STREET DELI Hot honey has been flying off the deli’s shelves, and Simon recommends trying this with any cheese. “We can’t get enough of it drizzled over somemelted Kaltbach on amuffin for a little snack,” he says. ELEONORE DENEUVE, CHEEZELO Eleonore enjoys coffee with cheese. “Particularly an espresso with a semi-soft cheese like Tomme de Savoie, Morbier or a Saint Nectaire… just delicious in themorning. It brings floral notes tomy brew. Funny enough, I hate drinking coffee or tea withmilk, but love to have a piece or two of cheese on the side!” CHRIS HALLAM, CHORLTON CHEESEMONGERS “One of my real pleasures is working with local breweries for tasting events and discovering and experimenting with new combos,” Chris says. Chocolate stout from Seven Bro7hers has proved a hit alongside Blackmount goats’ cheese fromErrington Cheese, with Chris declaring the pairing “sensational”. “Together they became a rich, cheesy, chocolatey ‘dessert’, changing both distinct flavours into something completely new.” VAIK LUCAS, THE FINE CHEESE CO A “mind-blowing’ pairing for Vaik is Munster with Liqueurious Ryokucha green tea liqueur. “The kick from the liqueur is partially absorbed by the richness and sweetness of the Munster and allows the cheese to develop some fantastic fresh, grassy undertones that are not normally part of its profile,” he says. C heese is a delight all on its own – especially artisanal, handcrafted, farmhouse varieties. But who can resist the joy of pairing a savoury slice of Cheddar, or delicate soft-rinded Brie with something that elevates and enhances it – taking the eating experience to the next level? Not us. We asked the experts about their favourite cheese pairings. There are, of course, a few classics you’ll know, but we also think you’ll be pleasantly surprised by some of their more unusual suggestions. If you’re seeking some new combinations to pass out to customers at the counter, look no further… LAURA BRADLEY, INDIE FUDE Laura’s all-time favourite cheese pairing is Northern Ireland’s Ballylisk Triple Rose with Dunville’s PX 10-year-old Single Malt, which she says she tried alongside cheesemaker Mark after a visit to the dairy. “We rounded the day off by experimenting with some pairings. These two stunning local delicacies worked to highlight each other wonderfully. And I won’t deny having enjoyed it a number of times since!” STEPHEN BARNEY, THE CHEESERY Stephen’s most unique combination is Manchego with anchovy and honey, introduced to himby a Spanish friend. “Yep, we thought it would be horrible too but it’s actually amazing! We also recentlymade a sauce with Gjetost and double cream– it’s phenomenal with all manner of desserts.” MARK KACARY, THE NORFOLK DELI Mark is keen to stress he thinks cheese should be enjoyed in its own right or with water, to cleanse the palate, but, equally, he does like to point customers to his favourite local pairings. He’s a fan of Black Shuck’s Damson Port, and Archangel Distillery’s Cardinalis – a type of fortified sloe wine. “They are RORY MELLIS, I J MELLIS Tunworth, the English take on Camembert, is excellent with chilli oil, Rory says. “We like to use Halfway Chilli Oil, amild, Sichuan-inspired chilli oil made by the teamat Halfway Kitchen. The warmth from the oil adds a satisfying kick to the delicate and nutty cheese.” GEMMA ACKROYD, THE CHEESEBOARD “I do a lot of work with the local wine shop in Harrogate and we put on cheese and wine events. We always try to pair the cheese and wine beforehand, and the best combination with all our customers in agreement is Munster and Gewurztraminer. They’re both fromAlsace, both full flavoured, the Munster sticky and stinky and the wine sweet which, when put together, is a taste sensation!” MICHAEL THOMPSON, MIKE’S FANCY CHEESE Young Buck with a mince pie fromManmade Bakery is one of Mike’s dreamcheese pairings. “Christmas is a crazy time for cheese shops so after a hectic week, settling down with this washed down with some Mescan (a great Irish Belgian- style brewery) special reserve is such a treat.” JESSICA HONEY, CURD & CURE Pink pickled onions with Cheddar complement one another well, says Jessica, who also like to serve up frozen red grapes with the cheese. “When frozen, they turn intomini sorbets, which pair beautifully with cheese as well as providing the perfect palate cleanser.” MORGAN MCGLYNN, MORGAN CHEESES Morgan’s favourite fresh cheese pairing is Brie de Meaux with fresh British strawberries, with a Pinot Blanc or young Chardonnay alongside. “For soft and bloomy cheeses I would go for dry, traditional-method sparkling wines such as a Brut Champagne. Also a light-bodied Chardonnay, Sancerre and a young dry Riesling,” she explains. JULIE OXLEY- HOYLE, LEWIS & COOPER Being a Yorkshire resident, fruit cake andWensleydale cheese is a cracking pairing Julie will always recommend – not limiting the match to the traditional Christmas period. Any fruit cake works, “the richer the better”, but her Wensleydale of choice is Old Roan (Yoredale), made by Ben and SamSpence.