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Old 03-27-2005, 06:26 PM   #1
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Cheese & Crackers - Your Personal Favorites?

Hey guys! I love a good thin sliced deli meat / cheese / cracker combo. I have to ask, what are some great ones? I don't know all the different types of cheeses, and at my grocery, there is a whole cooler thing with all these imported cheeses that im not familiar with. Also, what are some great crackers for this? I'm using Triscuit Originals or Saltines..

This is what im snacking on currently....

thin sliced boars head hard salami

boars head shaved turkey breast salsalito

aged white cheddar

muenster cheese

So, let's hear it. What are the best cheeses for crackers?


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Old 03-27-2005, 06:34 PM   #2
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I like smoked Gouda. I like it's creamy smoky flavor. My other favorite cheeses for putting on crackers are from the Sonoma Cheese Factory. The cheeses I like the most are the Garlic Jack and Hot Pepper Jack.


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Old 03-27-2005, 06:38 PM   #3
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Oh forgot to say, but i found one of those random cheeses in the grocery, and tried it out because it sounded good. It was german, called Butterkase cheese, and was really great on crackers.
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Old 03-28-2005, 12:32 AM   #4
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Room tempature brie on plain old water crackers would have to be my absolute favorite.

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Old 03-28-2005, 12:55 AM   #5
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It totally depends on the meat and the cheese. If it's a really buttery cheese and a salty meat, then I'm like Zereh and plain old water crackers are just fine for me. Otherwise, Ritz, or Keebler "Club" because they are buttery flavored. Sometimes, plain old saltines - for peanut butter.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 03-28-2005, 05:29 AM   #6
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I love cheeses - and could make a meal from cheese and biscuits: brie and camembert and port salut, as well as Wensleydale, Lancashire and Caerphilly (all white, crumbly cheeses). Derbyshire, Sage Derbyshire, Danish Blue, Devon Blue and Shropshire Blue as well as good old Stilton! Stinking Bishop and Isle of Mull Cheddar are also great. Oh and Davidstow Cheddar which is one of the few cheeses that really DOES come from the Cheddar Gorge area of England!

The UK has so many wonderful cheeses, we are very lucky. I know that many of them are available on the net nowadays.

I usually serve my home made oatcakes, together with a selection of English-style biscuits for cheese, especially the bran ones and digestives.
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Old 03-29-2005, 10:46 AM   #7
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I don't like plain crackers. I like the ones with sesame seeds and dill seeds. As an FYI for those who have SAMS membership, they have the best assortment of crackers that can be served with a cheese and meat tray.

For cheeses I sometimes try and stir up a cheese spread using cream cheese and a little sour cream with roasted garlic and herbs I desire. In addition I like Gouda, Smoked Cheddar, Swiss, Pepperjack, Montrey Jack, Camambert and Brie.

For meats I don't eat pork but I like smoked chicken, turkey or honey roasted turkey and also hearty slices of roast beef. I sometimes try and make little meatballs and chicken kabobs and serve them on toothpicks to make the platter more interesting.
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Old 03-29-2005, 10:53 AM   #8
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irish cheddar on wheatsworth stoned ground wheat crackers, with chopped raw onion, and a dollop of spicy brown mustard.

baked brie in a crust of almonds, with raspberry sauce, and table water crackers.

jarlsberg swiss, with very thin slices of chorizo, on wasa crispbreads. (talk about an international mix)

oh, i forgot gouda, with thin slices of pears and apples, on garlic rubbed crostini.
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Old 03-29-2005, 10:55 AM   #9
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I'm heavily into both Stoned Wheat thins and regular Wheat thins. The Stoned Wheat thins work really well for roasted garlic and brie. I could eat cheese and crackers all day. Mmmm. I like to add some green apple to the tray too, especially with old cheddar.
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Old 03-29-2005, 10:59 AM   #10
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Ritz crackers with cream cheese and red pepper jelly.

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