Speciality Food Jan/Feb 2026

specialityfoodmagazine.com 25 months when people are reaching for familiar comforts. But we also have customers who are looking for novel tasting experiences first and foremost, and for them local speciality cheeses and artisanal condiments seem to be of particular interest.” In our experience, consumers are very well versed now not just on UK cheeses but on Continental cheeses too. There’s a vast selection to choose from and we notice a real eagerness from consumers to broaden their palates. This is very exciting as THINK SEASONAL In the winter months my favourite styles of cheese are big and rich alpine styles, think Gruyere or Comte, the savoury quality of them means that they work well with an accompaniment with a bit of bite, and I think pickled fruits and vegetables are ideal. There are some incredible British versions of these styles of cheeses really coming into there own – I am really enjoying Ashcombe and Corinium. Classically, I would pair with a Cornichon, for something more unusual, pickled quince or pickled pears. Also fabulous with kimchi if you like a touch of heat too. In the spring months, the cheese world gets excited about new season goat’s milk cheeses – the milk is fresh and the cheeses that are made with this milk are just bursting with juicy acidity. One of the oldest pairings in the world is cheese and honey, and I think its still pretty unbeatable. Try Acacia honeycomb with a goat’s cheese with a mousse like texture like Sinodun or Dorstone for divine salty sweet combo. In the summer, I enjoy lighter, brighter cheeses – especially those made with sheep’s milk. Cullum and Corra Linn are too excellent British examples, think Manchego or Pecorino if you are looking for continental cousins. Often with a good salty acidity, you need something to pair that balances out this profile. I love pairing cheese with nuts – almonds would work Dan Bliss of Paxton & Whitfield guides us through the cheese pairing year well here, as would cashews and hazelnuts. Perfect with a glass of something chilled! The autumn for me is synonymous with British orchard fruit. I think a crisp apple is one of the most perfect things to pair with cheese. Perfect with traditional English cheeses like a proper clothbound Cheddar such as a Montgomery or a more crumbly textured cheese like a Yoredale Wensleydale or Kirkhams Lancashire. Bloomy rinded cheeses are notoriously tricky to pair with, particularly with wine. I personally like pairing something like Baron Bigod from Suffolk or Dozmary from Cornwall with a preserve with a little warmth. Think a tomato chutney with tamarind or a mango chutney with cumin seeds. I love decadent cream enriched cheeses with frozen grapes. Going completely wild – try Stichelton with a Dark Chocolate Digestive biscuit and thank me later! Try Acacia honeycombwith a goat’s cheesewith amousse like texture like Sinodun or Dorstone for divine salty sweet combo a cracker producer because we now look to offer a wider range of biscuit textures and flavours to match this and go with particular types of cheese. We have seen a real uptick in people pairing their cheese and crackers with speciality pickles, chutneys and pâtés from UK producers too – there’s a host of award-winning options out there for consumers to choose from to compliment the cheeses they have carefully selected. Mike Knowlden of Perennial Wine believes that cheese and wine pairings are worth a second look. “Good retailers will have a strong sense of their customers and how their tastes fit on a spectrum from traditional to innovative,” he says. “Even food adventurers can be drawn to traditional comforts, so it’s wise to have some classics alongside recommendations that might push people to try something new. “On the classic side, Vin Jaune with Comté is my number one. Although it’s a classic it’s still under the radar for many as the wine is much less well-known than the cheese. Vin Jaune is fascinating, with its nuttiness complementing the Comté whilst the super crunchy- apple acidity cuts through. Another favourite is soft, washed-rind cheese with sparkling wine. This could be a traditional style like a Crémant de Loire, or something more playful like a Pét-Nat or Col Fondo. These methods have been embraced by natural winemakers in recent years and can have more yeasty, savoury flavours to complement the funkiness of the cheese. I really enjoy sparkling wine with cheese at the end of a meal, as it feels enlivening compared with the weight of a big red wine. People’s tastes in wine are changing towards lighter, fresher styles and it’s fun to reflect this in cheese pairing. Lighter wines tend to have plenty of acidity, and this is great at keeping things refreshing in the face of rich cheese. That said, I don’t think we have yet established new classics that have the recognition of Sauternes with Stilton, for example.” Sweet wines deserve their time in the spotlight, says Mike. “I think good sweet wines absolutely deserve more attention and are often great value for the complexity and joy they offer. I’mkeen to keep recommending that people try them, especially with salty cheeses. These wines usually have great acidity to keep things balanced too.” Branching out is key to inspiring exciting new pairings, he continues. “A couple of things I’m seeing a bit more of and would like to suggest People’s tastes inwine are changing towards lighter, fresher styles and it’s fun to reflect this in cheese pairing. Lighterwines tend to have plenty of acidity, and this is great at keeping things refreshing in the face of rich cheese