I’m a fool for cheese and crackers, so add something sweet, such as a medlar jelly, and I’m in heaven. Gosh, I don’t know where to begin writing about the crackers or cheese or the jelly.
Let’s begin with the cheese. I did not make the cheese, even though it’s been a life long ambition of mine. OK, I have dabbled a bit with making butter and making soft fresh curd cheese, but I have never got as far as making a rind- washed or hard cheese. One day perhaps I will when I am old and grey (ha, the joke is on me as I am already grey, but there is still enough life in my old bones to give cheese-making a good go at some point!).
That was short and sweet about the cheese, but actually I should give credit to two of the best Suffolk cheese makers