In partnership with Peter’s Yard petersyard.com. Among the many pleasures which cheese offers, is the remarkable variety of textures one encounters. I explore the subject with award-winning cheesemaker David Jowett of Kingstone Dairy, James Rutter, Managing Director of Paxton and Whitfield and American cheese affineur Josh Windsor of Murray’s Cheese. Finally, Rupert Linton of Brindisa talks us through a cheese with a very particular texture indeed.

With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses. The original Peter’s Yard sourdough crackers, which have a subtle nutty flavour, are versatile enough to pair with any cheese. I like them with washed rind cheeses, such as Kingstone Dairy’s Rollright, which has a lovely texture and aromatic pine-y notes from the spruce band wrapped around each cheese. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website.

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