Peter’s Yard Sourdough Crispbreads 90g
£3.95
Perfect with everything we sell on our deli…. or indeed on their own!
Created by local couple Ian & Cristina, this brand is one of the fastest growing and successful in the artisan food industry.
These crispbreads are inspired by a love of Sweden the home of crispbread. They select simple, natural ingredients including organic fresh milk, organic flour and the precious sourdough which is allowed to ferment for 16hours before each batch is made. Baked until crisp & golden, they are the natural choice for smoked salmon, cheese or pate.
Related products
Old Winchester 250g
Old Winchester – Made Mike and Judie Smales in Wiltshire
A cross between Gouda, Parmesan and Cheddar. Old Winchester offers a deep fudgy, Umami richness with strong crystallisation making this cheese a No2 Favourite. Old Winchester works incredibly well as a vegetarian Parmesan replacement, as it is made without animal rennet, and you will find a few of our local restaurants using it for vegetarian dishes.
Strong, crunchy cheese with an attitude.
Cow, pasteurised, vegetarian.
Sold in 250g. If you would like a larger wedge please use multiples of this (ie 500g = 2 x 250g) and leave a note at checkout.
Ogleshield 250g
Ogleshield – Made by Jamie Montgomery in North Cadbury, Somerset
British raclette made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery's cheese-making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. Excellent when it comes to cooking as it melts brilliantly.
Peter’s Yard Sourdough Crispbreads 200g
Perfect with all the deli produce we sell.
Created by local couple Ian & Christina this is one of the fastest growing and successful brands in the UK fine food industry.
These crispbreads are inspired by a love of Sweden the home of crispbread. They select simple, natural ingredients including organic fresh milk, organic flour and the precious sourdough which is allowed to ferment for 16hours before each batch is made. Baked until crisp & golden, they are the natural choice for smoked salmon, cheese or pate.
Sparkenhoe Vintage 250g
Sparkenhoe Vintage – Made by Jo & David Clark on the farm
A truly wow cheese with a completely unique taste. It is matured for 18 months by which time the salt crystals have started to re-form. The caramel flavours are more exaggerated and the overall flavour is strong without being acidic.
More info below...
Blue Monday 180g
Blue Monday – Made by Alex James in Yorkshire
This is a rich pasteurised, sophisticated blue cows milk cheese created by Alex James, former band member of Blur, turned cheesemaker. Blue Monday has a faintly sweet, intensely savoury, spicy and rich complex flavour. The cheese has bold cracks and blue streaks with a thin natural rind.
Dazel Ash
Dazel Ash – Goat’s Milk – Pasteurised – Vegetarian Rennet (New Forest, Wiltshire)
The name of this beautiful springtime cheese is derived from an idyllic little copse ‘Dazel Wood’ situated just behind the farm in the New Forest. Made by Chris and Claire Moody only a couple of miles from Lyburn Farm, who started making cheese in Salisbury in 1988 and have since developed into a fully established dairy. This delightful goat’s cheese has an edible ash coating which matures into a crinkly rind which takes on a lustrous satiny, dark hue of black and white. Dazel Ash has fresh, clean flavours which pair perfectly with lemon curd, wildflower honey or frozen grapes.
Chutneys, Pickles & Jams
Crackers & Savoury Biscuits
Platters to Impress
Hampers