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Looking for suggestions here...

can anyone recommend a really tasty cracker to have with cheese, i've tried the usual suspects, triscuits, and flat breads like ryvita etc.., i like them both but looking to try something different, nothing to expensive or fru fru though

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  1. I really like lavash crackers, especially because as I make them, I can change the toppings. I bet this will get more responses in the home cooking section though, but what about crisp breads broken up (like from IKEA) or matza as a change of pace.

    13 Replies
    1. re: raidar

      crap iv was just at ikea yesterday and nothing really caught my eye, never seen the lavash , i like the bread though

      1. re: vandan

        Does it have to be a "cracker"? (ie hard and crispy?).

        If not: then homemade mini scones, grisini, banana or pumpkin bread (especially with nice aged cheddars.....trust me), sliced baguette, etc will work.

        1. re: fmed

          great suggestions, but yes i was looking to expand my cracker options, a little side by side cracker and cheese comparison tasting is something i look forward to

          1. re: vandan

            These might be a little on the pricy side for you, but La Panzanella croccantini can be found at Les Amis and they are great. I personally prefer baguette as I find it to be more of a neutral carrier for whatever cheeses I'm having.

            1. re: peter.v

              i do really enjoy baguette as well, haven't bought forever,for future reference where would you suggest for a good one?

              1. re: vandan

                Hmm, that's a good question. I've bought baguette at Les Amis that was quite good. La Baguette et l'Echalote on Granville Island does a good one too. Surprisingly, Superstore's baguette (the premium one in the French flag-esque paper bag if I remember right) is very good too.

                I feel like I'm either forgetting spots or I don't buy bread enough... someone else should have more recommendations.

                1. re: peter.v

                  I really like half-baked baguettes (the ones that you put into the oven for about 10 mins). You can get them in the frozen section at most supermarkets.

              2. re: peter.v

                Carr's Table Water Crackers are my go-to neutral base for cheese.

                  1. re: vandan

                    It's a pretty common item at the big supermarkets. I can get it at the Super Valu at 1st and Commercial. It is dry and floury by itself...but great with cheese (and other toppings).

                    1. re: fmed

                      But you know....go to Les Amis. They will steer you in the right direction.

                      1. re: fmed

                        Carr's are a good call but just the water biscuits -- they changed their "selection for cheeses" assortment two years ago and it is not good value or taste anymore IMO. For everyday cheese snorfling, I like Finn Crisp original rye (red and white pkg, round) very much -- nicer than Rye Vita for sure -- a bit heartier than your average bikky but still fairly neutral as peter and fmed note. You really want to avoid anything with nuts, added salt, seeds, or flavourings (I find Triscuits too textured and salty for most cheeses). The one exception to the seed rule is a gluten-free cracker from Mary's that I often serve when doing wine and cheese events to cater to celiacs -- I've actually started buying it for myself when it's on sale at London Drugs (but only the plain original flavour). When I worked at Forster's Cheese in Kerrisdale, we sold a lot of Paris Toasts (you can't get much more neutral than thick melbas, can you?) but like peter I prefer thin slices of baguette, My favourite comes from Terra as the crumb and crust are a mite chewy and it freezes really well for those unforeseen cheese eating emergencies :-). I heart cheese.

                        1. re: grayelf

                          Best line ever: "unforeseen cheese eating emergencies"

                          And good advice as well. :)

      2. I'm not sure what 'fru fru' is to you. I really like raincoast crisps. They are crackers but quite dark, crispy and fresh (never had a stale tasting one). The flavors go well with a lot of cheeses. I like cranberry/hazelnut, fig/olive, date/almond.. check it out. I'm not sure where you are, but there is a store locator. I buy them at my local grocery store in Calgary but I believe they are made in Vancouver.

        http://lesleystowe.com/raincoastcrisp...

        4 Replies
        1. re: TSAW

          yes i have tried them but not with cheese, i think perhaps something more neutral is what i'm looking for

          1. re: vandan

            The Raincoast crisps are tasty but expensive and I do find that the flavours/additions can clash with certain cheeses. The fruity ones are pretty good with double and triple cremes though, and I usually splurge on a box or two for cheese-centric gatherings to add some variety.

            I just thought of another exception to the "no nuts" guideline -- the walnut bread at Terra. It is phenomenal with blues and surface ripened cheeses like brie, and provides a sweet counterpoint for harder more assertive cheeses also; a nice addition to (not substitution for) baguettes.

            1. re: grayelf

              personally i kinda find raincoasts are way more about the crackers on their own than as an accompaniment

              1. re: vandan

                Costco carries a different brand of crackers that are similar to the Raincoast Crisps called Diva's Delightful Crisps. They're much more affordable and I like that they're not as hard as the RC version. They only pair well with mild cheeses though, I suspect, because of the fruits/nuts in them. Haven't done enough experimenting though yet.

        2. Tuk's are good but while they used to be available at Safeway I didn't see them when I made a cursory glance at the cracker aisle this week. They are usually hidden on a top shelf which can be the next step to being discontinued.

          They are smooth and buttery. Very neutral. I wish they were a little smaller but they are tasty.

          4 Replies
          1. re: sharonanne

            I didn't know Tuc's still existed! We used to have them as kids but I recall them being very salty, as well as buttery. I take it they have changed.

            1. re: grayelf

              Thanks for correcting my spelling.
              "I take it they have changed."
              or perhaps our palates are different. <shrug>

              1. re: sharonanne

                Good point. Now I'm keen to find them again, as the other thing we used them for was as part of a crunchy topping for things like macaroni and cheese and a parsnip and carrot casserole we only make at Xmas -- best cracker ever for that application :-).

                1. re: grayelf

                  They're far from a gourmet cracker but the OP seemed to be looking for something neutral so I thought they might be worth trying. I haven't noticed the salt but it would be hard for anything to overcome the strong blue cheese I like. I once had a Dean and Delucca cheese clerk question if I could handle their strongest blue but it was the best thing I had ever had. Wish I had kept the label.

                  I do like the texture of Tuc crackers, crisp without being hard. I like raincoast too but that's the other end of the spectrum.

          2. My go to cracker is Jacob's Cream Crackers.

            8 Replies
            1. re: Hart50

              That's another excellent neutral cracker. Very similar to Carr's Table Water Crackers.

              1. re: fmed

                Another thought: President's Choice Assorted Biscuits for cheese. Mum's been getting them for her Boxing Day open house (which features cheeses selected by yours truly) for the last couple of years and they are pretty good...

                1. re: grayelf

                  i was at superstore today and did notice the assorted pc box, and also a pc knockoff of the cars (except they are square), the pc blue menu wheat ones looked like they may be good, and i gotta tell ya i was sure craving triscuits, but the low sodium ones as the regular are waay too salty for me, does anyone actually eat cheese with rice crackers??they are kinda tasty after all

                  1. re: vandan

                    I'm not a fan of triscuits (too salty and gritty) and rice cakes (strangely foamy in texture) with cheese. I tend to stick to Carr's and baguettes (or similar)...sometimes some grisini.

                    I know this isn't a cracker...but have you ever tried membrillo (quince paste) in your cheese plate? Great match with many cheeses (especially Spanish aged hard cheeses). You can get it at El Sureno and other places on the Drive.

                    1. re: fmed

                      will have a look for the membrillo, kind of sounds like it might be on the sweeter side, no?

                      1. re: vandan

                        Sweet - but just so. It is a classic combo with Machengo.

                    2. re: vandan

                      I've eaten rice crackers with cheese (due to another person needing gluten-free options). It's definitely not ideal. I preferred using the rice crackers for dips and hummus, or eating them on their own.

              2. Lots of good suggestions. Baguette is the best but I also love oat cakes. Is that what they're called? They are slightly sweet but they have neat texture, good with the sharper hard cheeses but also with the gooey ones. I think they are in most cracker aisles in plaid boxes.

                3 Replies
                1. re: waver

                  Gah, oat cakes with mascarpone torta -- you will think your tongue has died and gone to heaven. Even better was with the Hovis biscuits Carr's used to include in their formely good assorted boxes. Drool.

                  1. re: grayelf

                    Ooooh, I need to know more about this mascarpone torta and where to get it.

                    1. re: waver

                      Les Amis usually has it. It is layers of mascarpone and dolcelatte gorgonzola. I wish to be buried in it when I leave this mortal coil :-).