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.