Best crackers for cheese

I find many packaged crackers to be disappointing. Carr's is bland and others fall apart under the cheese. And then there are those crackers that are so filled with preservatives that I don't even buy them.

Any suggestions? Thanks.

[robt5265]

Bremner's, the cheese is the star of the show. The cracker or bread, just a neutral vehicle to get the cheese where its going.

[sisterfunkhaus]

I like water crackers. I buy the house brand at the local gourmet market. I like gluten free seed crackers as well. I am not gluten intolerant, I just think they are great with cheese. We use sea salt melba toast for creamy cheeses.

[Bacardi1]

The Stoned Wheat crackers have been our hands-down favorite for many years now. Whle the "low-sodium" ones taste like styrofoam to me, the regular ones are just perfect - & really are not overly salty. Certainly not too salty to interfere with the cheese.

[BecaC]

I love Stoned Wheat Thins by Nabisco. Great for soft or firm cheeses; sturdy, tasty and not too salty.

[Big Bad Voodoo Lou]

I find it hard to beat good old-fashioned Ritz crackers with cheese (although really nice bread works too).

[DonShirer]

I like crusty bread (not everyday loaves), but when I don't have any I like Socials crackers. Unfortunately the groceries around here have quit carrying them.

[Chinon00]

Baguette

[Perilagu Khan]

Rare is the cracker I don't like, although I'm not wild about Ryvita (like biting into shale), and Chick-n-a-Biscuit are not appropriate for cheese. I don't like Sociables either. Aside from that, any cracker, any cheese.

[HandLikeAFist]

Bath Oliver. Imported. Plain, sturdy, not "short."

[olyolyy]

Sometimes only bread will do. Other times TJs social crackers or WFs olive oil and sea salt crackers under the cheese section(they will hold up to any cheese).

[TxWilly]

Guide to finding and eating the Yummiest Cheese Crackers on the market:
Step 1 - Go to Walgreens.
Step 2 - Purchase the "Nice!" brand Cheddar Cheese Sandwich Crackers.
Step 3 - Chow down.
Step 4 - Repeat steps 1 through 3.

...but seriously -- these things rock. They cost less than most other brands, and they really have that "sharp" cheddar taste. Mmm!!

[ironspice]

I love the all Natural Grainsfirst crackers from Dare Foods they are all natural taste great and sturdy enough to hold cheese either soft or hard!

Try a baguette. You may never return to crackers.

Matzos (available from the kosher section of the supermarket) have a satisfying wheatiness and a good crunch and because they're a nice large size you just break off as much as you need at any one time.

[Monica]

Are you serious??? Matzos?? yuk. haha, that's just me.

Have you tried Jacob's cream crackers? They're a flaky cracker designed especially for cheese. Made in britain but you should be able to find an importer. Personally I find Jacobs a bit too filling - prefer Carr's table water so I can eat more cheese and less cracker (the cheese being the more important thing - sometimes I skip the cracker entirely).

On a side note, jacobs are so dry and flakey that a common challenge (at charity events at school etc) was to eat 3 of them in a minute without drinking water. A lot harder than you'd think.

Lev

Cheese on crackers??? Please. Bread only.

I dig off of Pepperidge Farms Distinctive Hearty Wheat Crackers

I think good cheese deserves good bread; crackers are for chowder and birds.

[Monica]

+1

get some good baguette.

[melpy]

+2

I like Ak-Maks. They're fairly sturdy whole wheat wafers topped with sesame seeds. Preservative-free. They're on the large side, even when you break off a scored section, so I break them further into halves or thirds for cheese.

Triscuits low sodium crackers are good. (must be low sodium -- all other Triscuits are too salty)

And Red Oval Farms Stoned Wheat Thins -- the large ones, not the mini-crackers.

Both of these brands are owned by the giant Kraft Foods Inc. I wait for sales at the supermarket and stock up.

i second the ak-maks. they list butter as an ingredient though they hardly taste buttery or seem oily in a way that would compete with cheese. overall i think the butter just makes them a little crisper than a whole wheat cracker usually would be. only drawback is that whole wheat can get rancid so find a good source and/or don't be afraid to open a box in the store: i do it all the time. :)

Stoned wheat thins (red oval). Toast them for about 5 minutes at 350 degrees (I do mine in the toaster oven) and they are perfect. Great with cheddar/swiss type cheeses, and really nice for dips (i.e. tuna or brandade types).