Cheese Buyer - May 2025

52 @specialityfood My personal preference and what we use for cheese tasting events are sourdough crackers. They have a good crunch but a neutral flavour, so all the flavour hitting your taste buds is the cheese SIMON JONES, OWNER, FOREST DELI SNOWDONIA CHEESE CO SPELT & SEA SALT CRACKERS Buttery, delicate biscuits that melt in the mouth, made with spelt flour, sea salt and natural yoghurt. Ideal with rich, savoury Cheddars. snowdoniacheese.co.uk MILLER’S HARVEST THREE-NUT Excellent with creamy blues and Bries, goats’ and soft cheeses, these are crafted traditionally by hand, using stoneground wholemeal flour, hazelnuts, walnuts and almonds. artisanbiscuits.co.uk PETER’S YARD PUMPKIN & SUNFLOWER SEED SOURDOUGH CRACKERS New to the market this year, these sourdough crackers are made with the finest ingredients and will work perfectly alongside all cheeses and dips. petersyard.com STORE CUPBOARD STOCKERS TRENDING FLAVOURS ● Spicy ● Alcohol-added ● Fruity Crackers, pickles, chutneys and relishes are essential upsells to deliver alongside an abundant deli counter. Their role is to act as edible ambassadors for the cheeses draped on top of, or nestled beside them, bringing added texture, flavour and interest to the table. The crunch of a cracker or juicy gherkin. The tart, thick, sliceable, jelly-like joy of a quince or damson paste. The piquant warmth of a chilli jam. The soft, yielding sweetness of an onion relish. All of these can be transformative, and with a good selection on offer, your independent shop will be like a ‘candy store’ for lovers of fine, artisan cheeses. CLASSIC CRACKERS Cheese purists, who prefer to let the dairy do the talking, allowing all the nuances of farmhouse and artisan varieties to shine through, are after a ‘cleaner-tasting’ biscuit. Crackers and crispbreads designed to act as a delicious vehicle, rather than jostling for prime position in every bite. This type of shopper favours sweet digestives for their blues, snappy sourdough crackers for soft cheeses, and nutty numbers for Cheddars and strong hard cheeses.