Pairing Cheese with CrackersDate: 05/01/11 | Source: Specialty Food Magazine | Author: Nicole Potenza Denis
Categories: Industry Operations; Volume Retail; Retailers | Tags: Cheese; Cracker; Food in Focus; NYC; Supermarket
We asked leading cheese retailers for their pairing advice with today’s specialty crackers.
By Nicole Potenza Denis
Amy Thompson, Lucy’s Whey, New York City and East Hampton, NY:
“Usually when people are going for a seedy cracker I like to pair them up with something creamy like a double cream or a brie-like cheese. The creamy texture you get from the soft cheese and the crunch from a cracker’s seeds are all bundled in one bite and create a great textural experience in your mouth.”
- Potter’s Crackers Washington Island Flax are nicely matched with double cream Cremont from Vermont Butter and Cheese or Moses Sleeper, a smooth and creamy cheese with mushroom notes, from Jasper Hill Farm.
- Integration Acres crackers made with ramps and spelt pair well with earthier cheeses such as Meadow Creek Dairy’s Appalachian, a semi-hard flexible cheese with citrus notes.
Nathan Aldridge, Murray’s Cheese Cases at Kroger Supermarkets, multiple locations
“Flavored crackers are best suited for milder cheeses like a double cream that will accentuate any flavor in the cracker. Seedy crackers are a good match for goat’s milk cheeses, which have a higher tang or acidity that will make your mouth salivate a bit more to accept more flavor and texture.”
- 34 Degrees Rosemary or Lemon Crispbreads work with a fromage d’affinois.
- Z Crackers’ Olive Oil & Sea Salt are great with a dense cheese, like a semi soft Swiss or a cheddar. They also pair well with Sweet Grass Farm Thomasville Semi Soft Tomme or Green Hill, a soft-ripened cow’s milk cheese.
- Passport Everything flatbread or La Panzanella Fennel Croccantini are great with Vermont Butter and Cheese Company’s Fresh Goat Log (chèvre) or its aged goat, Coupole.
- Venus WafersStone Wheat crackers pair well with spreadable cheese like Alouette or even cheese balls.
- La Panzanella Original Croccantini is a good fit with Robiola, a soft-ripened Italian cheese made with cow, goat and sheep milk.
Learn more about consumer-friendly cracker options.
Nicole Potenza Denis is a contributing editor to Specialty Food Magazine.
This article was featured in the May 2011 issue of Specialty Food Magazine. See other articles in this issue at: May 2011 Specialty Food Magazine.
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