Speciality Food Jan/Feb 2026

more traditional customers off are a surefire success. “These days consumers are also looking for something a bit different, yet safe to give guests,” continues Maria. “Our Beetroot & Horseradish Chutney, Damson Chutney and our Fig and Cinnamon Chutney and Chilli Jam are all favourites, we also have the aptly named Cheeseboard Chutney as this is fabulously fruity with Figs, Cranberries, Apples and a dash of Pinot Noir. It works so well with a myriad of cheeses from soft to strong, including blue cheese, the figs give great texture and depth and the fruit cuts through and brings out the flavour of the cheese without overpowering it. “If you can combine the flavour and as importantly the texture with the right cheese, it can be a beautiful match that elevates the cheeseboard.” At Paxton &Whitfield, Dan Bliss takes an analytical approach to cheese pairings. “There are a couple of ways you can approach pairings. Firstly, there is the old adage; what grows together, goes together. Cheddars from the West Country (Westcombe, Montgomerys, Pitchfork to name just three) are delicious with locally grown Ciders for example like Honeys of Midford or Piltons Keeved Cider,” she begins. “Alternatively, look for pairings that are either harmonious or contrasting. A salty blue like a Stilton contrasts perfectly with a touch of sweetness like a Caramelised Onion Chutney. A funky washed rind, like Yarlington or Maida Vale have meaty qualities that are in tune with Charcuterie – I really like Cornish Charcuterie’s Pink DAN BLISS PAXTON & WHITFIELD FRANCISCO AND SABINA PERELLO THE CHEESE HOLE COMMENTATORS MARIA WHITEHEAD HAWKSHEAD RELISH DANIEL SMITH STAG BAKERIES BRUNO ZOCCOLA VALENTINA DELI MIKE KNOWLDEN PERENNIAL WINES 24 F inding the perfect pairings for cheeses is a true art form, not least because of the kaleidoscope of options available – not to mention the varying tastes and preferences of your customers and what they have a hankering for at any given time. It’s easy to think this is a case of stick or twist – do you stick to the pairings you and your customers know (a punchy chutney with a strong cheese, or a slightly sweeter preserve with a delicate goat or sheeps’ milk cheese) or get confident with your own tasting skills and put some of your personal favourites out there, however ‘weird’ and wacky they may appear to some. “It depends on the audience and the cheese, but you have to be careful that you don’t overpower the cheese with the pairing,” advises Maria Whitehead of Hawkshead Relish. “Often a condiment that is too strong dominates the cheese. I would look closely at texture and gentle flavours that work with the cheese and be careful to select the right combination so a softer milder cheese might work well with a texture such as fig but not a strong rich black garlic pickle for example. I have combined a soft goats cheese with our Fig & Orange Jam and that works brilliantly, and although designed as a sweet rather than a savoury condiment; with the texture, fruit and sweetness it works really well.” Products that strike the delicate balance between delighting adventurous foodies and not putting To go big or go home, or keep it safe? The good news is that there’s a smorgasbord of ways to pair cheese for optimum impact (and a basket spend boost) Peppercorn Salami.” Paxton &Whitfield’s customers offer the business the perfect opportunity to experiment – but play around with the classics at your peril. “I think we would have riots if our Picallili ever changed recipe, we have people travel the world over to stock up – its just so beautifully British with a good chunk of cheese and a proper Pork Pie. But I do think people adore trying new things, food can be such an easy way to explore from the comfort of our own home. We have recently listed a Pickled Fennel and the teamhave had great fun trying different cheeses to pair it with, so far the favourite has been Cornish Yarg and Pickled Fennel!” At Stag Bakeries, classic product combinations win out, says Daniel Smith, but there’s still an appetite for adventure. “In our experience, classic cheese varieties will always remain mainstays on the cheeseboard – when we ask consumers what they like to pair with their crackers, Cheddar, Stilton and Brie still come up the most, especially in the winter THE ARTOF CHEESE PAIRING @specialityfood