Bread and cheese have always made sense together. Both begin in agriculture. Both rely on fermentation, microbes, time and people who spend years learning how to work with them.
We also eat a lot of bread and are slightly obsessed with cheese.
For years, Rhuaridh Buchanan has been our cheesemonger, connecting our bakers with farmers and cheesemakers he thinks we ought to know.
One of those introductions began when we needed a British alternative to the Gruyère in our Ham & Cheese Croissant.
Rhuaridh found the cheese.
The cheesemaker said no.
So we sent him a box of croissants, ham, béchamel and a recipe.
He bought a grating machine. | 