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Stir it up magazine SEPTEMBER 2017

NEW FROM COUNTRY RANGE 6 SEPTEMBER 2017 Foodservice Brand Go crackers! The Leading Independent >> Crackers paired with various cheeses is a dish which was first consumed by sailors in the 1800s before refrigeration existed, and has been described as one of the first fast foods in the United States. Nowadays it’s more commonly enjoyed at the end of a meal, either in lieu of or following a dessert. This month, we’re launching our Country Range Luxury Cracker Selection, which are available in boxes containing two resealable 250g packs for optimum freshness. Each pack contains a selection of six cracker varieties: • Poppy Seed and Pepper Cracker: A delicate, crisp water cracker with poppy seeds for a warm peppery flavour. Pair with goat’s milk cheeses • Stone Ground Cracker: Crisp, crunchy and rich flavour finished with a touch of salt. Pair with Gruyere cheese • Salt & Pepper Cracker: Light and crisp sea salt and black pepper savoury cracker. Pair with Lancashire and Caerphilly, walnuts and honey • Sea Salt Cracker: Light and crisp savoury cracker with a pinch of sea salt. Pair with blue cheese Cheesy tips: • Oddly enough - it is believed that most cheeses actually go better with white wines than reds as the creaminess found in some cheeses is drowned out by the flavour of the tannin (naturally occuring compounds that exist inside grape skins, seeds and stems) in the reds. • About 50g of cheese per person is enough. • Opposites attract, which is why sweet fruit or a dessert wine goes really well with the tang of blue cheese. • Sweet Wheat Cracker: Crisp honeycomb textured wheat cracker with a subtle sweet toasted flavour. Pair with creamy goat’s cheeses • Rosemary Cracker: Crisp and flaky with a hint of rosemary and a light sprinkle of salt. Try with an extra sharp white Cheddar • Country Range Luxury Cracker Selection Pack Size: 500g (2 x 250g) Country Range Luxury Cracker Selection is on promotion this month. See your Stir it up Promotions supplement for more details.


Stir it up magazine SEPTEMBER 2017
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