Pairing Cheese with Crackers
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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