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Consider the Cracker

Three biscotti-esque crackers are prominently displayed in an artsy, minimalist photo-shoot.

Well, to be truthful, we already know many of you do, and we have the proof on record, thanks to reader responses to an impromptu Facebook survey conducted a few months ago. We asked culture fans which crackers they liked best with their cheese, and the answers were a jackpot of crunchy, toasty, delicate, round, square, and crumbly suggestions. We sampled many of them and rounded up a few of the favorites here. All in all, it’s a pretty snappy collection.

A closeup of almond-raisin cracker from Daelia's Biscuits for Cheese

Daelia’s Biscuits for Cheese (Almond with Raisins)

A malty delicate sweetness and toasted nut flavor are beautifully balanced in these 3-inch crisps, brightened by a hint of black pepper in the finish. Pair with an aged cheddar or gouda.

A stack of flat, Italian-style crackers from Panzanella.

Panzanella Croccantini

Each one of these oversized 3- by 7-inch crackers is a raft of snappy, wheaty savoriness, handcrafted in a centuries-old italian tradition. They come in nine different flavors; the seasoned ones are assertive, so pair your cheese accordingly.

A single caraway rye cracker from Potter's Crackers.

Potter’s Crackers (Caraway Rye)

Handmade cracker flats with big rye flavor and a nice crunch of salt crystals here and there. You can definitely enjoy these as is, but combined with a dense piquant blue cheese, the earthy flavor meets its match

A single, disc-shaped, wafer-thin cracker from 34º .

34° Crispbread

The lighter-than-air texture of each disc-shaped cracker is a triumph. Delicate but sturdy enough for cheese, the flavor is sublimely toasty with a hint of honey and flaxseed. Pair with your favorite goat cheese.

A single Cranberry Almond cracker from Valley Seed Crisps.

Valley Seed Crisps (Cranberry Almond)

A study in contrasts, every crisp is a cross-sectioned sliver of fruit, nut, seeds, and multigrains, generously mixed. The result is a hearty, earthy cracker with a hint of sweetness. Try them with an aged sheep’s milk cheese, such as Manchego.

Greg Nesbit


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