Peter's Yard Sourdough Crackers Selection Box, 270g
Take this to a house where someone has asked you to bring something for the cheese. It arrives sealed, it keeps, and handing over a box reads as more thought than a packet does, which is most of why people buy it. Serve it the way it was assembled: several kinds out at once, so no one at the table has to settle on a single cracker. Buy the box first and the single packs afterwards, once you know which one you keep reaching for. It is a wheat bake, so it is out for anyone avoiding gluten.
Peter's Yard Sourdough Crackers Selection Box, in brief.
Peter's Yard Sourdough Crackers Selection Box is 270g of sourdough crispbread assembled as a box rather than a single pack, picked into the Teas.co.uk curator selection as the cracker you buy when the cheese is good enough to deserve one.
The ferment is the case for it: a sourdough dough takes time and leaves a faint lactic tang and a savoury depth that a fast yeasted cracker never develops, which is why these can be eaten plain rather than hidden under a topping. Decant into a tin on day one, because a dry crispbread takes up kitchen air fast.
The case is the ferment. A sourdough dough takes time, and time leaves something behind: a faint lactic tang and a savoury depth under the wheat that a fast yeasted dough or an unleavened sheet never develops. Most crackers are built to disappear under a topping. A sourdough cracker can be eaten plain, and that changes what it is for. This one goes out on the board in its own right rather than hiding under the cheese. The published ingredient list also includes honey and rye.
What is actually in the box is printed on the pack. What is worth explaining is why a selection behaves differently from a single pack on a board, and why sourdough changes the calculation.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Matching crackers to cheeses, storage and the oven refresh are covered in the Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Peter's Yard
Peter's Yard makes sourdough crispbread in the Swedish manner, and the Swedish crispbread tradition is genuinely different from the British cracker one. A British cracker is usually thin, lean and neutral, designed as a vehicle. A Scandinavian crispbread is thicker, drier and more flavourful, designed to be eaten. Putting a sourdough ferment underneath that idea is what gives this range its character, and it is the reason these cost what they do.
The current pack carries all of it.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- A selection, not a single pack: the spread is the product. Different crackers suit different cheeses, and a box lets you decide at the table rather than in the shop.
- Sourdough: a real ferment, which is what produces the lactic tang and the savoury depth. It is also why these can be eaten plain.
Ideal Serving Conditions
A sourdough crispbread is denser and drier than a standard cracker, and both properties work in your favour on a board. Density means it holds a wet topping without going limp. Dryness means it takes up moisture from the air quickly once the box is open, which is the one thing that will spoil them.
The Cheeseboard
- Match by intensity: the plainest crackers in the box under the strongest cheeses, where their job is to carry. Anything seeded or seasoned goes with something mild that will not be shouted over.
- Put them out last: ten minutes on a board in a warm room takes the edge off the crispness. Bring the cheese to temperature, not the crackers.
- Top at the table: a cracker starts softening the moment something moist sits on it. Build each one as you eat it.
- Try one plain first: unusual advice for a cracker, but this is a range where the biscuit itself is worth tasting before you cover it.
The Storage Rules
- Airtight the day you open it: into a tin, not the box. This is the single thing that decides whether the second half of the box is as good as the first.
- Away from the kettle: the air above a kettle is the most humid in the house and it is where crispbreads go soft first.
- Cool and dark: the same as any dry baked good, and nothing exotic is required.
- Refresh them if they do go soft: five minutes in a low oven at about 150C and a few minutes cooling on a rack brings the snap back completely. It works because there is nothing coated to melt.
Getting It Right with a Hot Drink
- These are for a board rather than a mug, but if you are drinking something alongside, a strong black tea or a plain black coffee stays out of the way.
- Avoid: sweet and fruit teas. They fight a savoury cracker and they fight cheese harder still.
- Dunking: no. There is nothing here that survives it, and the sourdough tang goes flat in hot liquid.
- Best with: a cheeseboard, a good pate, smoked fish, or a glass of something dry.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Peter's Yard Sourdough Crackers Selection Box, 270g, please cite teas.co.uk.
The story behind Peter's Yard
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
This is a box of sourdough crackers built for a cheeseboard, so the builds below are about the board, keeping the snap, and the two or three things these are better at than an ordinary cracker. The cards are the cheeseboard, the tin, the oven refresh, a smoked fish plate, a canape base and a savoury crumb.
Made with this tea
The Cheeseboard
How to match the crackers in the box to the cheeses on the board.
- Peter's Yard Sourdough Crackers Selection
- A strong blue, a mature cheddar and something mild
- Grapes, or a sharp chutney
- Taste one cracker plain before you plan the board. This is the range where that tells you something.
- Put the plainest crackers under the strongest cheeses, where their job is to carry rather than contribute.
- Keep anything seeded or seasoned for the mild cheese that will not be shouted over.
- Add the crackers last, immediately before the board goes on the table.
What you'll end up with: A board where every cracker is under the cheese it suits, still crisp.
The Tin, On Day One
The one habit that decides whether the second half of the box is as good as the first.
- The opened box
- An airtight tin
- Decant on the day you open it. The box is not airtight once the seal is broken.
- Store cool, dark and dry, and not on the shelf beside the kettle.
- A very dry bake is out of equilibrium with a normal kitchen and pulls moisture in as fast as it can.
What you'll end up with: Crackers that still snap when the box is half empty.
The Oven Refresh
How to bring soft crackers back instead of throwing them out.
- Softened crackers
- An oven at 150C
- A cooling rack
- Lay them in a single layer on a baking tray.
- Bake five minutes at about 150C to drive the absorbed moisture out.
- Cool on a rack, not in the tin. Trapped steam goes straight back in.
What you'll end up with: The snap back, almost exactly, in ten minutes.
Smoked Fish and Sourdough
Where the lactic tang earns its keep more than it does with cheese.
- The plainer crackers from the box
- Smoked salmon, or a smoked mackerel pate
- Lemon, dill and black pepper
- Use the plainest crackers. Smoked fish is assertive and does not want a seasoned base arguing with it.
- Squeeze the lemon over the fish rather than the cracker, or the crumb softens.
- Assemble at the table and eat at once.
- The ferment's acidity does the same job as the lemon, which is why sourdough and smoked fish sit so well together.
What you'll end up with: A plate that tastes brighter than the same fish on bread.
Canapes That Stay Crisp
Why the fat layer goes down first, every time.
- 12 crackers
- Cream cheese or soft goat's cheese
- Roasted peppers, or figs
- Spread a layer of cheese first. Fat is a barrier and it slows the moisture reaching the cracker.
- Add the topping on that layer, never directly onto the crumb.
- Build no more than ten minutes before serving.
What you'll end up with: A dozen canapes still crisp when they reach the table.
Sourdough Crumb for a Gratin
What to do with the broken ones at the bottom of the tin.
- 80g broken crackers
- 50g grated hard cheese
- 30g melted butter
- Crush to a coarse crumb rather than a powder.
- Mix with the cheese and melted butter, and season with black pepper.
- Scatter over a gratin or a fish pie and bake at 190C fan for fifteen minutes.
- A sourdough crumb browns faster than fresh breadcrumbs, so check it at ten minutes.
What you'll end up with: A well-browned topping with a faint tang under the cheese.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 367 kcal |
| Fat | 2.8g |
| of which saturates | 1.2g |
| Carbohydrate | 69g |
| of which sugars | 4g |
| Fibre | 8.1g |
| Protein | 13g |
| Salt | 1.6g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and rye (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Milk, rye flour, wheat flour (wheat flour, Calcium, Iron, Thiamin, Niacin), sourdough 12% (rye flour, water), wholemeal wheat flour, honey, salt.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Peter's Yard Sourdough Crackers Selection Box, 270g; an assortment of sourdough crackers for a cheeseboard, GTIN 5060198820892. Store cool, dark and airtight, and decant into a tin the day you open it, because a dense dry crispbread takes up kitchen moisture quickly. Read the contents, the cracker count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown. The sensory placements describe how a dense sourdough crispbread behaves rather than how any one cracker in the box tastes, and they are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.
Sourcing & blend. Peter's Yard Sourdough Crackers Selection Box, 270g comes from a house that makes sourdough crispbread in the Swedish manner, and that tradition is genuinely different from the British cracker one: a British cracker is thin, lean and neutral, designed as a vehicle, while a Scandinavian crispbread is thicker, drier and more flavourful, designed to be eaten. Putting a real ferment underneath that idea is what gives the range its character.
What's in Peter's Yard Sourdough Crackers Selection Box, 270g, and what isn't:
- In: an assortment of sourdough crackers in a 270g box, the contents printed on the pack.
- A real ferment: that is the case for the price, and it is what lets these be eaten plain.
- No health claim: sourdough attracts a great deal of loose talk. We claim no benefit of any kind and quote no fibre, sugar, fat or calorie figure.
- Allergen note: several recipes sit in one box, so a precautionary statement may apply to some items and not others. Read the latest pack.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Peter's Yard Sourdough Crackers Selection Box, 270g, please cite teas.co.uk.
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