Cheese and crackers are one of life's simple pleasures. No matter when you serve them, you really can't go wrong: afternoon snack, appetizer, party dish, dessert course, road trip...I really can't think of a situation when cheese and crackers aren't appropriate.
When it comes to choosing a cracker to serve with cheese, there are a some old standbys that still taste great: Ritz, Saltines and Carrs are all brands you can rely on. But when you want to serve a cracker with a little more character, one that elevates the cheese and brings the pairing of cheese and crackers to a whole new level, then try one of these.
It's also easy to make homemade crackers at home, just check out this selection of homemade cracker recipes.
La Panzanella started as a Seattle bakery and cafe, but everything changed when the owner's Italian mother came up with a recipe for Croccantini ("crunchy little bite"). The company now focuses on baking these thin, crunchy crackers that pair beautifully with all types of cheese. The mini Croccantini are especially easy to serve with a cheese plate.
At first bite, these Scottish biscuits might taste a little too healthy but the delicately sweet, oaty flavor will quickly become addictive, especially when served with soft goat cheeses, triple cremes and cheddar. A cross between a cracker and a cookie, Nairns are especially nice served at breakfast or as a dessert course.
Tortas de Aceite
Thin and slightly crispy Spanish tortas are flavored with olive oil, sugar and hint of anise. Tortas are delicious served with coffee and with soft, mild cheeses or harder Spanish cheeses like Manchego.
These Australian crackers are wafer-thin and have an airy texture. These crackers won't compete for attention; rather, they let the cheese be the star.
Like thin biscotti, these nut and dried fruit-studded biscuits add a nice crunchy texture and slight sweetness to cheese. They pair well with goat cheese, Brie and semi-hard sheep's milk cheeses.
These crackers used to be known as Starr Ridge, and while they've changed the name the crackers are still delicious. Fairly thick with a hearty olive oil flavor, they are especially good with aged cheeses such as Gruyere, Cheddar, Comte and Gouda.