Our With Cheese collection

A crunchy cracker for any hard cheese. Intentionally subtle, so as to never overwhelm the cheese. Flavoured with ground walnuts and a drizzle of honey. Serve with Stilton or any blue cheese.

A crunchy cracker for any strong cheese. Intentionally subtle, so as to never overwhelm the cheese. Flavoured with chilli for a little kick. Serve with English Cheddar or any strong cheese

A crunchy cracker for any fresh cheese. Intentionally subtle, so as to never overwhelm the cheese. Flavoured with a squeeze of lemon and a sprinkle of sea salt. Serve with Ricotta or any fresh cheese.

A crunchy cracker for any hard cheese. Intentionally subtle, so as to never overwhelm the cheese. Flavoured with extra virgin olive oil and sprinkled with sea salt. Serve with Pecorino or any hard cheese.

We chose potatoes to create a cracker base as friable as earth itself, with a texture that first crumbles then melts in the mouth. We added beetroot and spinach to give our cracker an earthy sweetness. Beetroot, Potato and Spinach Crackers for cheese, pâtés and dips

All-butter Oatcake Rounds. Course, moreish, and made with 100% rolled oats and oat flour.

Oak-smoked flour and red hot chilli in a cracker that more than lives up to its name. Smoky and fiery, with a coarse and crumbly texture Oak-smoked Flour and red Chilli Crackers for cheese, pâtés and dips

All-butter Wheat Rounds. Sweet and delicious whole wheat crackers, especially good with cheese or a cup of tea.

Toast is oh so thin, light and crisp, but what makes it unique is that around 55% of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so – well ‘seedy’! For soft, creamy sheep’s milk cheeses like Pecorino Dolce and Wigmore. Thin, light and […]

A true elixir of longevity and well-being. Heather is considered to be the best bee feeding plant.

A unique and delicate honey collected from the fir forests, in an altitude of more than 1000m.

Intensely aromatic honey from the flower nectar and the secretions of the so-called “Queen of Mountain”.