"It's A Cracker!"
Biscuits For Cheese
The Gents are firmly in the camp of cheese lovers. Though our tastes can differ, between us we enjoy everything from a stinky moist blue to a rubbery processed smoked. But what do you have with your cheese?
According to Tony Naylor at the Guardian, there is "a bewildering, nay oppressive, ever-expanding selection" of crackers, such that we are at risk of not tasting our cheese. We agree. The cracker should be a vehicle for your cheesy enjoyment. Not a F1 car and not a scrapheap, but something classy, suburban, assured.
To this end we've opted for to make a simple water biscuit, light, crisp and salty. We've looked to reliable and business-like BBC for this recipe.
Next comes the stalwart digestive. Mr Naylor is right is his belief that a sweet digestive is rather too much for a cheese biscuit, but these earthy treats from the rather worthy Hugh Fernley-Whittingstall would likely appease Mr Naylor's desire for something oaty. We've used wholemeal flour and reduced the sugar content.
Finally a little frivolity from the glamorous and less suburban Delicious magazine. Poppy seed and sesame crackers that have just a hint of nuttiness and good snap.
Joining our cheeses are a rather good plum chutney (at least we think it's plum... the jar is unlabelled and may be a couple of years old!) and some rich fruit cake.
Now, what to drink? Red wine? Port?....