Cheese & Crackers

[Jor el]

I'm gonna have to go with the Table Water Cracker.
Cracked Pepper.

[Sally]

I hate to do this but I have to agree with you.

[bitter]

These with a little Genoa salami and different deli cheese combos.

[MadJohnShaft]

We always need a Glueten Free option, not all of which are bad.


I like a plain cracker, a wheaty or very fibroous cracker, and a second plain cracker.

[MikeyT]

   Oooh, I like this thread.



    I love Nabisco Sociables... I like the spices, poppy seeds and sesame seeds.


           


     
     Townhouse, Club, Ritz, and Nabisco Saltines are alright, but Ritz seem to have gone downhill.

             I usually just buy Swiss, Monterey Jack, Cheddar, or Mozarella, nothing fancy (to keep costs down); but if expense wasn't an issue; I'd buy a wide variety of cheeses. Other than cottage cheese, I've never tried a cheese I didn't like.  

         

   

[Jor el]

[I,Galactus]

OHMAFUHGAWD I totally forgot about those!  More like crack on a biscuit, amirite?

[Dunedin]

My favourite cheese to have with crackers is,

Caboc is a Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast. The texture is smooth, slightly thicker and grainier than clotted cream, while the colour is a pale primrose yellow. The fat content is typically 67-69%, which is comparable with rich continental cream cheeses such as mascarpone. Historically, it was a cheese for the wealthy, unlike the similarly-aged Crowdie, which is made from the by-products of skimming cream from milk and thus is considered a poor man's cheese.

[bitter]

WHOA! That sounds delicious. Also, applauded for posting that sexy description.

[Dunedin]

Bitter, if I could send you some in the post I would! The stuff is delicious!

People that like really strong cheeses might think it's a bit tame but I've never been a fan of anything with blue mould growing through it.

[Jor el]

I must have this Caboc.

[I,Galactus]

I must have this Caboc.

Yeah, that sounds fantastic.

Insofar as crackers go, I prefer Triscuit.  I like the texture.  Can't really think of a favorite cheese to place and/or schmear on top of there.  I will meditate on this idea and re-post when I come to a decision.

[RAGER]

La Panzanella Croccantini for me and my customers accompanied by cheeses locally and from around Earth.

http://www.lapanzanella.com/products.htm

[yeezuz]

These with a little Genoa salami and different deli cheese combos.

like this cracker, also like this mixed seed flat bread at the moment. and i love the new log of brie. and baked brie with jalapeno jelly. i've never met a cracker or a cheese i did not like.

[Lumpy]

Triscuit with quality sharp cheddar is a no-brainer.

[peoplething]

Rosemary Table Water, Roast Beef, Havarti, horseradish mustard

[I,Galactus]

Triscuit with quality sharp cheddar is a no-brainer.

Yep it's decided; that's precisely where I'm at.  Thanks for the assist, Lumpy.

[Worthless Willie]

Since our kid can't have cow dairy, eggs, wheat, or yeast, we've been experimenting with various rice crackers and goat cheeses, to great effect.

[astroman]

Triscuit with quality sharp cheddar is a no-brainer.

absolutely

[Sally]

I just bought Havarti cheese with dill at Trader Joes...heaven

[lowdaddy]

I just bought Havarti cheese with dill at Trader Joes...heaven

manchego, black rind.

[MadJohnShaft]

Trader Joes stuff is a little too grocery store for me....

[Sally]

They have a great cheese selection

[MadJohnShaft]

Eh..... No

[Sally]

Eh......the store I go to does.