Speciality Food Jan/Feb 2026

@specialityfood 26 WEST COUNTRY LEGENDS VINTAGE CHEDDAR CHEESE WAFERS Rich, golden and delicate. Delightful when gently warmed yet equally irresistable enjoyed straight from the pack. westcountrylegends.co.uk DRIVERS BREAD & BUTTER PICKLES S liced Gherkins, Silverskin Onions and Jalapenos pickled in a sweet cider vinegar with a delicate kick of heat from added chilli flakes. pickle-lovers.co.uk STOKES BEETROOT RELISH P acked with crispy refreshing shards of b eetroot steeped a deliciously syrupy red wine sauce. stokessauces.co.uk TWO&ONE VERDE HARVEST Extra virgin olive oil is an underrated pairing for cheese, and this oil is beautifully fresh and clean. twoandoneoliveoil.co.uk TRACKLEMENTS STICKY FIG RELISH Plump ripe figs are soaked in s piced vinegar and cooked gently with rich, dark sugar. Tangy, sweet and luxurious tasting. tracklements.co.uk are to look beyond just wine and to look beyond just the famous cheese origins. In particular artisanal cider can be a great pairing for cheese, and there are lots of amazing producers in the UK. A few favourites include Little Pomona, Wilding and Naughton. Cider often has some tannin, or mouthwatering acidity – or both – which counterpoint the cheese. Apples and cheese work just as well as grapes and cheese! With regard to cheese diversity, so many countries around Europe also make brilliant cheeses that are available here. I’ve been enjoying a couple fromGreek islands this year based on sheep and goat milk, such as Graviera Kritis and Arseniko, for example.” Bruno Zoccola fromValentina Deli believes that there’s room for both tradition and innovation when it comes to cheese pairing. “At Valentina Deli we stock everything from classic chutneys and pickles to more unusual, artisan pairings, so it really depends on the cheese. I always say you shouldmatch the strength of the accompaniment to the cheese itself. A delicate cheese doesn’t need anything too bold - honey is perfect here, especially our truffle-infused version, or a lighter RETAILER INSIGHT SHOULD RETAILERS THINK TRADITIONAL OR INNOVATIVE WHEN IT COMES TO CHEESE PAIRINGS? We think BOTH, but definitely be adventurous; its also good to note when MAGIC happens! Magic is when a pairing is not just “ooo, I can taste fig and cheese”. It is when two or more things come together to create a whole new blended flavour that surprises and delights. Our fave example is Dark Chocolate (75%) with Hard cheeses especially aged Alpines/Cheddars and Manchego. They have been doing this in Europe for years and Francisco and Sabina Perello from The Cheese Hole share their thoughts Oil; and the real star from Alsop and Walker is Cheesemakers Special over pasta with plum tomatoes. This cheese is dense, rich and naturally sweet. It is a Cheddar made from a blend of four cow’s milks, it does not become oily when melted and is a game changer when grated over fresh pasta and plum tomatoes (still in the pan), adding a knob of butter, then stir and serve. ASTONISHING! WHAT IN YOUR RANGE WORKS WELL AS A PARTNER FOR CHEESE – AND WHAT ARE YOUR FAVOURITES? Calabrian fig conserve with EVERYTHING and Sour Cherry Biscuits with Blues….Remarkable WHAT ARE YOUR BEST-SELLING CHEESE ACCOMPANIMENTS? Sour Cheery Biscuits and Calabrian Fig Conserve… AND MEMBRILLO! we are having some great success in introducing the concept. The keyis to have high Cocoa with low bitterness. Exquisite! ARE CONSUMER TASTE PREFERENCES EVOLVING WHEN IT COMES TO CHEESE PAIRINGS? Definitely. As our customers explore and taste pairings, increasingly they will ask for “what else can I try out”? Let’s not forget PASTA!!!!. Many cheeses are remarkable on pasta; but not as a Parmesans sprinkle but actually as the STAR OF THE SHOW. Examples that are very popular include OG Goat (18 month Goat Gouda enriched with Cow’s Cream), zested over fresh pasta and Olive honey if you want something softer. With stronger cheeses, you can go bigger and pair themwith a punchy pickle or chutney. And for that middle ground, “Our honey range is brilliant with softer cheeses, particularly the truffle honeys,” he continues. “The fruit confits work really well too if you want something a bit different. Personally, I always end up coming back to Mostarda fromNorthern Italy, it’s got the right mix of sweetness and gentle heat, and it works with loads of cheeses. Not many non-Italian customers go for it, but it’s always on my cheeseboard. Classic caramelised onion chutney is still a favourite, and the fig and pear confits have really taken off recently as people look for something a little different. “People are moving away from the idea that cheese always needs a traditional chutney, and they’re starting to experiment more: honey with blue cheese like gorgonzola, fruit confits with goat’s cheese, that kind of thing,” he says. “There’s more curiosity around regional Italian pairings too. Customers seem more confident mixing flavours and textures and are looking for accompaniments that feel a bit more special without being complicated.” ISLE OF WIGHT TOMATOES OAK SMOKED TOMATO BALSAMIC This is a very special vinegar, produced in small batches, steeping oak smoked Isle of Wight tomatoes in Modena Balsamic vinegar for several weeks for a sweet, beautifully smoked flavour. iowtomatoes.co.uk PETER’S YARD PUMPKIN & SUNFLOWER SEED SOURDOUGH CRACKERS These snappy sourdough crackers are made with the finest ingredients and will work perfectly alongside all cheeses and dips. petersyard.com OLINA’S BAKEHOUSE GLUTEN FREE FIG & SUNFLOWER SEEDED TOASTS Crisp, tasty toasts absolutely packed with berries and seeds, and produced in small batches. Free from gluten. gourmetpartners.co.uk THE LONDON HONEY CO PURE LONDON HONEYCOMB Straight from beehives on London’s rooftops and urban corners. This has bright, warm, citrussy notes. londonhoneycombcompany.com THE CHUCKLING CHEESE COMPANY GLORIOUS GARLIC PICKLED ONIONS A powerful pairing of crunchy, juicy baby onions, pickled in a garlic infused liquor. chucklingcheese.co.uk