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.