Seamus Sheridan is a cheesemonger with several eponymous shops he shares with his brother throughout Ireland. Recently he's worked with a miller and baker to create some rather outstanding crackers. Like its brown bread inspiration, these taste a bit underwhelming at first.

They have a quiet, subtle complexity that takes over, though,  a product of the traditional alchemy of buttermilk, butter, and stone ground wheat (made at the same mill we source our oatmeal). Chewy, balanced, and — given that an Irish cheesemonger made the recipe — you can trust they go amazingly well with any wet-country cheeses, especially those from England.