Cheese & Crackers - Your Personal Favorites?

[mudbug]

You are most certainly deprav-, I mean deprived, Alix.

 

[choclatechef]

I think it's a law that once a Cheezits box is opened, the opener must consume the entire contents of the box - preferably in one sitting. This affects all flavors of Cheezits. They are manufactured by Satan.

I know you are right!!!! I love all flavors but, let me tell you....

That Swiss Cheese flavor has me going, and going, and going...

 

[Raine]

 

[Alix]

You are most certainly deprav-, I mean deprived, Alix.

I KNOW! (and you were pretty close the first time mud!)

Thanks for the picture Rainee. I Googled them myself to see what they were. Still never had one.

 

[Ishbel]

W don't get them here, either. I think the only US-style cheese biscuit we seem to get is Ritz (I think that's the name!) and one called Tuc (although maybe that one isn't American, I'm not sure) I suppose because we have so many of our own for sale, there isn't the market for foreign imports. I like Jacobs Cream Crackers, Carr's Water Biscuits and my own oatcakes best

 

[Maidrite]

hot pepperjack,colby jack, longhorn, provalone, Baby swiss chesses, then there is cajun roast beef, livercheese, all on Doritos chips or that type of chip.
Take Cottage Cheese and sprinkle a little garlic salt and blend for a nice chip dip.
Also take velveta and refried beans mix with salsa, This makes a good thick dip after heating or sandwich spread or pull out lettuce and Tomato and shells or wraps and its Mexican night.

 

[abjcooking]

I know this might sound a little strange, but I like room temp brie on a salty wheat thin and topped with a little grape jelly. The sweet and salty goes well together.

cream of havarti. I put a mixture of dried herbs in it (lemon dill mix with dried onions ect.) then wrap it into a crouissant and bake until brown. Then spread on a plain cracker.

Garlic and herb cream cheese with salami on plain cracker

 

[pdswife]

Do nachos with
cheddar count?? lol

 

[luvs]

i like chevre on these fancy assorted crackers i get.

 

[Claire]

Oh, dear, it is a good thing I don't have to choose. I've only met two cheeses I didn't like, and don't know if I've ever met a cracker I didn't. I guess my favorite all-around cheese is gouda, but ..... As for crackers, I like something simple so the cheese flavor really comes through. I, too, love cheese-its, though I've never had the swiss. If I have a baguette that is going stale I slice it thin, rub with a garlic clove, then toast; that is really my favorite "cracker" with cheese. With blue cheese I like some sort of ham or bacon if I'm doing meat with it; with cheddar a good hard salami or pepperoni.

 

[Andy M.]

Muenster or sharp cheddar

Prosciutto or Genoa salami

Wheat thins, Ritz or Keebler onion crackers.

But all of these, alas, are not in the current diet plan. ARGH!

 

[RPCookin]

Pepper Jack on most any wheat or whole grain cracker. I also like Havarti with Rye-Crisp.

 

[licia]

I haven't tried many cheeses or many crackers I didn't like. That could probably be my downfall. I like the new whole wheat Ritz, the sundried tomato Wheat thins, Wheatworth, water crackers, you name it. Probably muenster, colby, gouda mozzarella are my favorites to eat with crackers. I don't like any of those cheese products - velveeta, american, etc. I love the stuff available at Costco during Christmas - cream cheese, gorganzola, hazelnuts and dried cranberries, all made into a spread. I can eat that on ANY cracker. I even make it myself when it isn't available there.