My favorite cheese & crax combo is ______
Mine is: brie cheese on Dr. Kracker Seedlander crackers. When do you most often eat cheese & crackers....lunch, snax or as an appetizer? What's your most original or unusual C & C combination?
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19 Comments:
The most recent favorite of mine is torta de aceite (olive oil crisp bread) served with an artisan herb-marinated sheep and goat milk feta. With some Greek glazed and roasted figs on the side, it makes quite a nice simple supper.
Add a glass of decent wine or pernod-with-water and it makes a better-than-nice simple supper.
Karen Resta at 8:36AM on 02/15/08
mmmmmmmmmm....CHEESE! Mini Toasts and Irish Shamrock Cheddar.
jcrisco at 9:27AM on 02/15/08
I ate this years ago at riding school in England -- any kind of rye/wholegrain crispbread (like Wasa) with good sharp cheddar cheese and smear some orange marmalade on top. I was desperate for breakfast one morning and this was so good I started eating it all the time.
ride&cook at 10:04AM on 02/15/08
Oh....that reminds me...There was a British sage infused cheese I ate that was so so good.
jcrisco at 10:27AM on 02/15/08
Velveeta sandwiched between two Saltines. Honest!
If you put a drop of mustard atop the Velveeta, then press down genrly with the upper Saltine, little pools of yellow appear!
When we were little my brother, sister and I used to call this dish Jellystone Park, in a counter-mutation of the name of cartoon character Yogi Bear's home turf.
srhcb at 10:51AM on 02/15/08
I like whole wheat crackers and aged Irish cheddar or smoked English cheddar.
This might sound odd, but my favorite time to eat cheese and crackers is for breakfast. I'm always in a rush in the mornings, so I can grab some crackers and a hunk of cheese and go! I think in medieval times this is what was known as "fast food".
It is also my Pekingese's favorite breakfast, as he inevitable gets some cheese too.
lo82070 at 12:23PM on 02/15/08
A nice triple creme brie or goat cream cheese from Zingerman's Creamery on Whole Foods sea salt hors d'oeuvre crackers or homemade lavash. I just started making my own and it's soooo good. Add some great imported olives, pistachios or rosemary/sea salt roasted almonds and a glass or two of wine and I'm set.
That has to be my favorite pamper myself dinner when on occasion I'm dining alone. ( Have a nice trip, honey...) sigh
frederika at 12:36PM on 02/15/08
I bought some lavash-like crackers at Costco that are really really good.
Good on its own, but even better with a little pate...please don't lecture me about the process of producing pate--I struggle with it.
Great with a little gorgonzola and a caramelized onion chutney and bacon.
Always as a snack or hors d'oeuvre with drinks while dinner is cooking.
wookie at 12:36PM on 02/15/08
I'm actually more of a "cheese & fruit" person - give me cheese with apple slices or strawberries (good grapes will work, too) any time, but I don't care much for crackers. I indulge sometimes in a mini-meal for supper - a plate of brie, maybe Havarti, sometimes, Emmental (but the real thing, not American "Swiss cheese" that usually has little taste to it - sorry!) or good English cheddar, sometimes, boursin (I make a salad of bousin with apples, red onions and cilantro sometimes, too) and a couple of sliced apples (plus other fruit available in the house), add a glass of chilled Sauvignon Blanc - heaven!
brooke29 at 12:46PM on 02/15/08
brooke29 - Sav Blanc is one of my faves, and here I go, probably showing my lowbrow side, but God help me, I just love the 2buck Chuck from TJ's. Have you tried it?
frederika at 1:43PM on 02/15/08
Frederika - the nearest TJ's is about an hour and a half away from us (I'm in NJ), and we're yet to make the trip (I'm not even sure if they sell it here as I understand that in Jersey, alcohol is supposed to be sold only in liquor stores), but I've been curious to try the 2-buck Chuck ever since I heard about it a couple of years ago. Now you've made me even more curious!
brooke29 at 2:13PM on 02/15/08
You know that 2-buck Chuck's contents vary from month to month, I assume? Basically, they're buying up extra grapes and/or juice from growers, so the basic material not only varies from year to year, but from batch to batch. It's worth a gamble, but if it doesn't taste the same as it did the last bottle you had, don't be surprised.
lemons at 2:40PM on 02/15/08
I did not know that, lemons, but it doesn't surprise me one bit. I guess that's the price you pay to get that price!!!
frederika at 4:42PM on 02/15/08
I just ate a Kavli crispy thin spread with light garlic-herb Boursin, dotted with two tiny round yellow chile peppers that I froze after buying a pint of them at Eckerton Farms in the Greenmarket last summer. The peppers originated in Brazil, and I've never seen them anywhere in America except at Eckerton Farms.
When I travel to Ohio, where I'm from, I don't feel like I'm there until I've had a Triscuit with a thick slice of ANY cold cheese. This is the way I ate cheese until I knew better. But the mouth feel still takes me right back.
Gourmet Guy at 5:07PM on 02/15/08
srhcb---too funny! My brothers would make towering stacks of Velveeta & saltines & pickles & mustard along with whatever else they could find in the fridge or cupboard! Thanks for the trip back in time...
An old stand by cracker for me is Ritz topped with whatever cheese or spreadable cheese I can rustle-up. Any other Ritz die-hards?
JEP at 5:19PM on 02/15/08
I'm actually not too big on crackers but i do LOVE brie cheese. I tried serving it for Valentine's Day but had a little accident...
Hillary
Chew on That
Chew on That at 5:21PM on 02/15/08
Hillary--thanks for your link to the "melt-down"...still sounds delicious & soo cheesey:)
JEP at 7:23PM on 02/15/08
not a cracker combo but i love goat cheese stuffed strawberries with darkchocolate shavings or with pieces of brownies
sustarz at 2:08AM on 02/19/08
I never thought I'd say this but, my favorite cheese and crax combo is my own Northern Gold cheese atop a saltine cracker with a dollop of peach jam. I just keep the stash on-hand in my little office next to the cheeseplant, and when I'm waiting for the curd to set, I sneak in and snack away. :)
dairyprincess at 11:33AM on 02/19/08