Andy Montoya
There are many different types of cheese and crackers to choose from, but which ones go well together? The cracker's role is often to let the cheese shine, but there are some crackers that can complement the cheese. For example, wafer crackers are often chosen for their texture, but flavoured wafer crackers can also be used to complement the cheese. For instance, a sweet wafer cracker can work well with very strong and pungent cheeses. When it comes to the cheese, aged cheeses such as Parmigiano Reggiano, Gouda and Manchego go well with multigrain and/or whole wheat crackers, seeded crackers, flatbreads and olive oil crackers. Triple cream and soft rind cheeses such as brie, camembert and Comte are best served with water crackers, fruited crackers and crostini.
| Characteristics | Values |
|---|---|
| Aged cheeses | Parmigiano Reggiano, Gouda, Manchego |
| Crackers | Multigrain, whole wheat, seeded, flatbreads, olive oil crackers |
| Triple cream and soft rind cheeses | Brie, Camembert, Comté |
| Crackers | Water crackers, fruited crackers, crostini |
| Stinky cheeses | Blue, limburger |
| Crackers | Sweet and/or fruited crackers, wafer crackers, croccantini |
| Sharp cheeses | Cheddar |
| Crackers | Club crackers, Ritz, anything buttery |
| Goat and sheep cheeses | Chevre, Humboldt Fog, roquefort |
| Crackers | Fruited crackers, herby crackers |
| Herbed cheeses | Boursin, havarti dill |
| Crackers | Flatbreads, wafer crackers, olive oil crackers |
| Flavour | Tangy, creamy |
| Texture | Crispy, seasoned, crumbly, creamy, buttery |
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What You'll Learn
- Aged cheeses like Parmigiano Reggiano, Gouda, and Manchego go well with multigrain, whole wheat, seeded crackers, flatbreads, and olive oil crackers
- Triple cream and soft rind cheeses like brie, camembert, and Comte are best with water crackers, fruited crackers, and crostini
- Stinky cheeses like blue and limburger are good with sweet and/or fruited crackers, wafer crackers, and croccantini
- Sharp cheeses like cheddar are best with club crackers, Ritz, or anything buttery
- Goat and sheep cheeses like chevre, Humboldt Fog, and roquefort are good with fruited crackers and herby crackers
Aged cheeses like Parmigiano Reggiano, Gouda, and Manchego go well with multigrain, whole wheat, seeded crackers, flatbreads, and olive oil crackers
When pairing cheese and crackers, it's important to consider the texture and flavour of both components. Aged cheeses tend to have a firmer texture and more intense flavour than younger cheeses, so they pair well with crackers that have a similar level of robustness. Multigrain and whole wheat crackers, for example, have a heartier texture and a nutty, slightly sweet flavour that won't be overwhelmed by the cheese. Seeded crackers add a crunchy texture and a touch of spice, enhancing the flavour of the cheese without overpowering it.
Flatbreads and olive oil crackers offer a different kind of contrast, providing a crisp, flaky base that highlights the creamy, crumbly texture of the cheese. The olive oil in these crackers also adds a fruity, savoury note that complements the complex flavours of the aged cheese.
When creating a cheese and cracker platter, it's a good idea to offer a variety of crackers to suit different tastes and textures. In addition to the crackers mentioned above, you might include some water crackers, which have a neutral flavour and crispy texture that can be paired with a wide range of cheeses. For a sweeter option, fruit or wafer crackers can be a nice complement to the savoury notes of the cheese, especially if you're serving a cheese that has a slightly sweeter profile, like a Gouda or a Manchego.
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Triple cream and soft rind cheeses like brie, camembert, and Comte are best with water crackers, fruited crackers, and crostini
Triple cream and soft rind cheeses like brie, camembert, and Comte are best served with water crackers, fruited crackers, and crostini. These crackers are plain and crispy, allowing the flavour of the cheese to shine through. The cheese itself is creamy and tangy, and goes well with the fruit in the crackers.
Brie is a soft cow's milk cheese named after the French region from which it originated. It is pale in colour, with a slight greyish tinge under a rind of white mould. It is similar to camembert, but has a milder, nuttier flavour. Comte, meanwhile, is a French cheese made from unpasteurised cow's milk in the Franche-Comte region of eastern France. It has a firm texture and a nutty, slightly sweet flavour.
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Stinky cheeses like blue and limburger are good with sweet and/or fruited crackers, wafer crackers, and croccantini
Limburger is another stinky cheese that will go well with sweet crackers. It has a strong, pungent smell and a creamy texture. If you're looking for a more savoury option, seeded crackers can also work well with these types of cheeses.
Fruited crackers are another option for stinky cheeses. The sweetness of the crackers can help to balance out the strong flavour of the cheese. You could also try pairing these cheeses with croccantini, a type of Italian flatbread cracker that is thin and crispy.
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Sharp cheeses like cheddar are best with club crackers, Ritz, or anything buttery
When it comes to crackers, there are many options to choose from. You can go for seeded crackers, flatbreads, olive oil crackers, water crackers, fruited crackers, crostini, wafer crackers, or even chocolate-covered crackers. If you're feeling adventurous, try a flavoured wafer cracker like Craize, which is a line of round, thin, toasted corn crackers that come in a variety of flavours. The sweet ones, like Plantain, Sweet Corn, Guava, and Coconut, are almost like cookies but pair particularly well with blue cheese.
When it comes to cheese, there are also many options to choose from. If you're looking for an entry-level type of cheese, try chevre. It's a more flavourful, interesting, and slightly firmer version of cream cheese. There are also flavoured options, like herbs or blueberry. If you're looking for something a little more tangy and creamy, try triple-creme brie. And if you're feeling adventurous, go for the crumbly blue cheese.
Of course, you can also pair your cheese and crackers with other foods. For example, chevre goes great on sliced baguette or even sourdough, along with grapes, cherries, or plums. And don't forget the drinks! A glass of wine or a cold beer can really enhance the flavour of your cheese and crackers.
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Goat and sheep cheeses like chevre, Humboldt Fog, and roquefort are good with fruited crackers and herby crackers
If you're looking for a cheese to spread on crackers, Boursin's boldly-flavoured cheese is made with garlic, parsley and chives and has a slightly crumbly, creamy texture that shines when spread on a plain cracker.
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Frequently asked questions
Aged cheeses like Parmigiano Reggiano, Gouda and Manchego go well with multigrain, whole wheat, seeded crackers, flatbreads and olive oil crackers.
Soft cheeses like brie, camembert and Comte are best enjoyed with water crackers, fruited crackers and crostini.
Sharp cheeses like cheddar are delicious with club crackers, Ritz or anything buttery.
Stinky cheeses like blue and limburger are best enjoyed with sweet and/or fruited crackers, wafer crackers and croccantini.
