Peter’s Yard Rye & Charcoal Sourdough Crackers

Description

Peter’s Yard Rye & Charcoal Sourdough Crackers

A Real Showstopper For The Cheeseboard

These Rye & Charcoal Sourdough Crackers from Peter’s Yard are always the first thing people notice on a cheeseboard. That deep charcoal colour is quite something, and they have a lovely, delicate crunch. They’re made with a sourdough starter, and the dough is left to ferment slowly (about 16 hours, which is impressive patience in my book) before being rolled out thin and baked in small batches. All that time lets the flavour really develop, so you get proper tang and depth.

They take their cue from Scandinavian crispbreads but use good British rye and wheat flour. The activated charcoal is what gives them that dramatic look (always a talking point) and adds a gentle, earthy note. They look fantastic and taste just as good.

Flavour Profile

Flavour-wise, the sourdough tang hits first, thanks to slow fermentation. This gentle acidity brightens the taste and keeps the crackers from feeling dense. Rye flour is key, bringing a deeper, earthier flavour than wheat, with a hint of malt and slight bitterness. Darker grain notes pair well with savoury toppings and cheese.

The charcoal is subtle in taste but adds a gentle earthy undertone, enhancing the savoury notes of rye and sourdough. There’s a little muscovado sugar in there, too, which adds just enough sweetness to balance the tangy, earthy notes. A sprinkle of sea salt finishes things off, so you get a cracker that’s earthy, savoury, a bit tangy and just a touch malty.

Texture-wise, they’re thin and crisp, with a lovely snap. They’re sturdy enough for piling on cheese or your favourite toppings, yet mild enough not to overpower what’s on top.

Cheese Pairing Ideas

Because of their deeper grain flavours, these crackers are especially good with crumbly cheeses or those with a bit of oomph.

1. Wensleydale is classic; crumbly, slightly tangy, and fresh. Its acidity matches the crackers’ sourdough, and the crumbly cheese contrasts nicely with the crackers’ crispness. It’s a very British pairing that looks great on a cheeseboard.
2. Lancashire is another winner – bright, crumbly and just a bit buttery. It’s clean, milky flavour balances out the earthy rye and charcoal, and the texture works really well with the cracker’s snap.
3. Creamy cheeses like Brie – their richness contrasts with the cracker’s crunch. The soft, buttery middle mellows the rye, and the rind adds extra savouriness.
4. Fresh goat’s cheese –  another excellent match, its bright acidity mirrors the sourdough, and its creamy texture balances the earthy grains.
5. For the adventurous, try a bold blue cheese like Stilton. Its salty, intense flavour is mellowed by the cracker’s subtle sweetness and earthiness, a bold flavour experience.

Serving Suggestions

If you want to mix things up, these crackers are great on a more adventurous cheeseboard, too. Try them with crumbly cheeses and maybe some fresh cherries, a bit of dark chocolate or some cured meats, all of which go really well with the savoury, earthy flavours.

The bold colour suits canapés when you want to impress. A small slice of soft cheese topped with cherry, fig or caramelised onion chutney looks stunning and tastes even better.

Jen’s Note: All in all, Peter’s Yard Rye & Charcoal Sourdough Crackers are a bit special. The earthy rye, gentle sourdough tang and that striking charcoal colour make them a real treat for both the eyes and the taste buds. Whether you go for crumbly British cheeses or something a bit richer like Brie or blue, they’ll add depth and a touch of elegance to any cheeseboard.

Buying Peter’s Yard Rye & Charcoal Sourdough Crackers

• £3.30

Ingredients (Allergens are listed in capitals)

WHEAT flour (WHEAT flour, calcium, iron, niacin, thiamin) RYE flour 21%, sourdough 21% (RYE flour, water), rapeseed oil, muscovado sugar, charcoal 2%, sea salt

May contain traces of MILK

Made with care in a bakery that handles NUTS and SESAME