Choosing the Right Cracker for Your Board
The difference between a disjointed appetizer and a cohesive plate often comes down to the texture of the cracker. Match the weight of your cracker to the weight of your topping so that each bite remains intact from the board to the palate.
Match your crunch to your cheese
Avoid crackers with high levels of added sugar or intense herb seasonings unless you are serving very plain, mild cheeses. Let the cheese lead the conversation.
- Serving platter
- Small serrated knife
- Cheese spreaders
What goes in.
- 1 boxNeutral water crackers for soft cheeses like Brie
- 1 boxSeeded or rye crisps for sharp cheddars and aged goudas
- 1 boxButtery, shortbread-style biscuits for blue cheeses
Assess the Snap
Hold the cracker by one edge and place a piece of your chosen cheese on it; if the cracker bows or breaks under the weight of a thin slice, it is too fragile for that topping.
The method.
Identify the cheese
Determine if your cheese is soft and spreadable, semi-firm, or hard and crumbly.
Select the cracker base
Choose a thin, crisp water cracker for soft spreads, a dense seeded cracker for firm slices, and a slightly thicker, richer cracker for bold, pungent blues.
Arrange for impact
Group crackers near their respective cheeses on the board to guide your guests toward the intended pairing.
When it doesn't go to plan.
Always keep a stash of plain water crackers; they are the only truly versatile option that works with everything.
If using crackers with large seeds or grains, ensure they are fresh to avoid a rancid aftertaste.
Avoid flavored crackers like 'garlic and herb' or 'jalapeno' as they will clash with the nuanced notes of high-quality dairy.
The ones that keep coming up.
Can I use gluten-free crackers?
Yes, but be aware that many gluten-free options are more prone to shattering. Choose rice-based crackers for a cleaner snap.
Should I toast store-bought crackers?
If they have lost their crispness, spread them on a baking sheet and put them in a 300°F oven for three minutes to pull out the remaining moisture.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe