Speciality-Food-Magazine-JanuaryFebruary2025

contrast isn’t the only way to go. A harmonious partnership can be just as joyful as a more tempestuous union.” Finding the ultimate base A great foundation for whatever cheese and chutney you choose is a must. “Whether you enjoy a crumbly aged Cheddar or a tangy Taleggio, one thing is certain and that it all rests on a great cracker... so make sure you pick a cracker that lives up to your cheese,” says Jack. The development of The Fine Cheese Co’s range of perfect partners for cheese began over 20 years ago when founder Ann- Marie Dyas was disappointed by the quality of the products available to serve with her carefully sourced cheese. “Our range was born because, as she said, ‘We love cheese, and we don’t want it to be lonely’. That attention to detail still rings true in 2025. “The fact that we own our own bakery means we can be incredibly exacting in our search for the perfect cracker,” Ruth continues. “Each new flavour goes through many iterations before we are satisfied. Our job is to enhance the cheese, to bring out the best and never to overwhelm. We hope our dedication to craftsmanship, our insistence on only the best ingredients and our finesse with flavour combinations sets us apart.” specialityfoodmagazine.com 35 RETAILER INSIGHT HOWDO YOU ADVISE RETAILERS PROMOTE CHEESE PAIRINGS? Tasting is always the best way. No matter how skilled you are at describing flavours or breaking down the taste profile, there’s nothing quite like letting customers try the pairing themselves. It’s a surefire way to make the pairing more memorable and enticing. ARE THERE ANY UNDER- THE-RADAR OPTIONS THAT SPECIALITY FOOD READERS SHOULD TRY? Absolutely! I’d recommend exploring hyper-local pairings. For example, we offer honey made just a mile away, quince paste produced two streets over from our shop, and a beautiful homemade fruitcake from a neighbouring bakery, which pairs wonderfully with Kirkham’s Lancashire. Supporting local producers brings something unique to the table and creates a real connection for customers. HAVE YOU EVER SWAYED A BLUE OR GOAT’S CHEESE NAYSAYER WITH A GOOD PAIRING? Yes, honey! Pairing honey with blue cheese can convert even the most sceptical of blue cheese fans. There’s something magical about the sweet, floral notes of honey cutting through the saltiness of a blue. It’s a must-try combination. ARE YOU PLANNING ON TRYING ANYTHING NEW IN 2025? Yes! We’ve already sold out of our seasonal cheese pairings for next year. We’ll be offering curated selections for occasions like January detox, Valentine’s Day, and more. I’m excited to see how these resonate with customers. STOCK CHECK COOKS & CO FIG SPREAD An all-natural, thick, sweet, rich spread, made purely with figs. Wonderful alongside strong Cheddars and blue cheese, or stirred into gravies and stews. cooksandco.co.uk OLINA’S SEEDED SNACKERS ROASTED BEETROOT Gluten-free, keto-friendly and suitable for vegans, the seedy texture makes for an intriguing partner for cheese. gourmetfood.au/uk THE LONDON HONEY COMPANY SHROPSHIRE HONEY An old-fashioned unpasteurised creamed British Spring honey from the clover pastures and wildflower hedgerows of Shropshire. thelondonhoneycompany.co.uk THE GARLIC FARM FIG, APPLE AND GARLIC CHUTNEY This tempting (and gluten-free) chutney partners beautifully with cheese. thegarlicfarm.co.uk We catch up with Morgan McGlynn-Carr, owner of Cheeses of Muswell Hill, to find out how she approaches finding perfect partners for cheese I recommend exploring hyper-local pairings