Speciality Food January 2024

opportunity for retailers, especially when it comes to sampling in store. “Using truffle honey with Tunworth is one of the things that opened my mind,” Edward explains. “Previously I felt pairings were unnecessary. But this was a ‘eureka’ moment. Tunworth is a very creamy and rich cheese. The rind carries that earthy, mushroomflavour, but with a hint of cabbage bitterness. The truffle in the honey brings out that mushroom flavour, and the sweetness slices through the bitterness.” specialityfoodmagazine.com 29 STOCK CHECK S P E C I A L I T Y F O O D M A G A Z I N E * 2 0 2 4 * OLIVER’S CHEDDAR ON MY MIND Lightly sparkling, hazy cider with a touch of barrel-aged cider. Pairs well with farmhouse Cheddar. oliversciderandperry.co.uk THE GARLIC FARM ROAST GARLIC JAM An award-winning condiment that brings a savoury, slightly sweet, umami garlic hit to a cheeseboard. Try with soft bloomy cheeses. thegarlicfarm.co.uk THE WOODEN SPOON DRAGON’S BREATH For those who like a bit of heat with their cheese. A traditionally made chutney filled with onion, garlic and chilli. thewoodenspoon.co.uk CROOKED PICKLE CO SWEET AND SOUR PINEAPPLE Juicy chunks of pineapple pickled with chilli and Szechuan peppercorns. Excellent with Cheddar – and in toasties. crookedpickle.co SNOWDONIA CHEESE COMPANY WHOLEMEAL & EXTRA VIRGIN OLIVE OIL CRACKERS Malty crackers made with stoneground flour, and crafted in small batches using traditional methods. These pair well with creamy hard cheeses. snowdoniacheese.co.uk BLUE AURORA ICE WINE A fruity, complex, richly sweet wine made with British blueberries. Serve ice cold with blue and strong cheeses. blueaurorawine.co.uk CANDI’S CHUTNEY THE NON MANGO MANGO CHUTNEY Chef Candi’s unique take on a Kashmiri mango chutney, crafted with British-grown Bramley apples. Superb with strong Cheddars, washed-rind cheese and even blues. candiscupboard.com STOKES STICKY PICKLE A classic, done well. This pickle blends toothsome vegetables in a sweet, lightly spiced sauce with a hint of molasses and treacle. stokessauces.co.uk GODMINSTER STICKY FIG CHUTNEY A deep, sticky, crunchy chutney that utterly transforms both blue and truffle cheeses. godminster.com PETER’S YARD PUMPKIN & SUNFLOWER SEED SOURDOUGH CRACKERS New to the market, these snappy sourdough crackers are made with the finest ingredients and will work perfectly alongside all cheeses and dips. petersyard.com WHAT ARE THE BEST DRINKS TO SERVE WITH CHEESE ? EDWARD HANCOCK: “I think one of the general rules we’ve found that’s very very reliable when it comes to wine and cheese is that the best all- rounder is Chardonnay that’s slightly oaked,” says Edward. “It’s gone through malolactic fermentation and you’ve got that slight buttery, oaky, vanilla mouthfeel, which picks up so nicely on the creaminess of the cheese. For us that’s the go-to and will be the backbone of a tasting.” SAM WILKIN: “In places like northern Spain and northern France there’s an incredible heritage of having cheese with cider. Equally, here in the UK we have some brilliant makers, in Herefordshire, Somerset, Devon. I like Oliver’s Cheddar on my Mind with mature Cheddar. It has a sweetness, but not a caramel sugar sweetness. It’s more fruit-forward. There’s something for the tannins to play with, and the natural fermentation cuts through the fat and animal notes. “I also like an ice cider. There are some fantastic ones out there. Brannland is a fabulous ice cider from Sweden. It’s almost like a dessert wine, with syrupy and spicy, almost tarte tatin notes. Also look for keeved cider. Its sweet lightness cuts through the bigger, bolder, fattier flavours. Pilton Cider in Somerset specialises in it.” JAKE BENNETT-DAY: “A lot of people have this perception that with a cheeseboard they should have a big, meaty glass of red wine or Port. It’s true for some, but if I had to pair one wine that would go with several varieties, it would be sparkling. “I’m a huge fan of the bracing, fresh acidity of Champagne, and the way that’s able to clean the palate after a rich, indulgent cheese. It’s hard to match.”