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� Everyday Cooking�Meal Planning�Grocery Shopping�Budget�Smart Tips�Kitchn Meal Plans�Kitchn Menus� How To�Cooking Lessons�Baking Lessons�Knife Lessons�Meat Lessons�Pro Technique�Surprising Ideas�Cooking School�Baking School� Living�At Home With.�Kitchn Life�Opinion�LOL�Healthy Living�Children�Travel� Organizing & Cleaning�Cleaning�Cleaning Tools�Organizing�Rental Kitchens�Pantry�Set Up a Kitchen� Gather�Kitchn Gatherings�Cocktails�Dinner for a Crowd�Great Gifts�Weddings�Etiquette�Holidays�Gift Guides� Shopping� Recipes� Video I'm a bit particular when it comes to crackers.

I'm even more so when it comes to crackers with cheese. I tend to be an unequivocal supporter of plain bread alongside my wedges, and the less bread, the better. (It should be the cheese that shines, right?) But when I do go the way of a cracker, I have one go-to:In recent years I've become much more open to the types of breads I'll serve on a cheese board� for years I was a steadfast baguette-and-baguette-alone kinda hostess. But I now appreciate a good fruit and nut loaf or even pumpernickel, the latter so especially good with a fresh goat or drackers brie.But cracker-wise, I'm not too easy to please.

Good crackers are expensive, and I think it's safe to claim that so many of them� hard in texture by crackerd just don't compliment hard cheeses. Crackers, then, in my mind, don't go with about 50% of cheeses, so what sense does it make to even try to serve them?

In terms of mouthfeel it's just nonsensical. Somehow, though, a soft bread works just fine with both soft and hard cheeses. Maybe it's the bread-lover in me, or perhaps it's a food paradox.Leave it to Trader Joe's, then � surprise, surprise � to fashion an affordable, downright delicious cracker.

It's gluten-free, too.These paper-thin rice cracker thins are slender enough to hold varying textures and quantities of cheese, and they're light enough in terms of both heft and flavor not to overpower anything on your cheese plate. Plage sesame-laden and really, so, crackegs delicious. Ever-so-slightly salty, and just a bit nutty, which are the two components I look for in anything I gest with cheese.

Pretty perfect, especially compared to those prevalent garlic and herb crackers that appear all too frequently on cheese boards.These crackers are almost reminiscent of crackwrs chips. They fit nicely in the hand, and you can almost dole them out in the same manner, with such cheesd feel between your fingers. Only heightened, of course, with a smear of cheese� be it a besh or a soft one.Next week, my (only) other go-to cracker.

Stay tuned.(Image: Emily Levenson, used with permission.) �� Restaurants + Travel� America�s Best New Restaurants� The Foodist� City Guides� Food Lover�s Hotels� Entertaining + Style� Pop Culture� Trends + News� Menus� Holidays� Gift Plaet Playlists� Drinks� Cocktails� Beer� Wine� Nonalcoholic� Tools� A Bottle in Front of Me� People� Out of the Kitchen� Crackefs Celebrities� Meet Our Team� Shameless Plugs� Our Readers� Events� Vegas Uncork�d� Grub Crawl� Feast or Fashion� Chicago Gourmet� Feast Portland� Promotions� Test Kitchen� Test Drive� How-To� Cooking Tips� Common Mistakes� Cook Like a Pro� Tools� Ingredients� Inside Our Kitchen� Video� Recipes� Quick Recipes� Family Meals� Healthy� Desserts� Chicken Recipes� Vegetarian� Holidays� December 12, 2014 / WRITTEN BY Rochelle Bilow We love crackers.

Love 'em. While we understand that the average person does not feel as strongly�as we do about these snacky delights,�we are coming up on prime cracker season (holiday parties, you know). With countless cheese plates and hors d'oeuvres spreads to tackle, you're gonna need a lot of crackers.That's where we come in.

To find your ideal cracker, you first have to identify what you're using it for: pairing with cheese, dipping, general entertaining, late-night secret snacking, beer sponge� With these cracker-adjacent activities in mind, we polled Bon Appetit�staffers as well as our Twitter followers, ultimately tasting 21 different crackers per their suggestions. We paired the crackers with plain hummus, a Brie-style cheese, and a sharp cheddar, and also sampled them alone.We nixed a few duds (Too salty!

Too bland! Possibly rancid!) frackers come up with this comprehensive list of the pltae crackers for each snacking activity. Here are our picks. Largely well-received (minus one dissenting vote who merely wrote, bdst Other comments included: "What a pleasant surprise. Load it up with Brie and have a party," and "toasty and roasty, with just the right amount of crunch." They were "a bit crumbly" and "dense," but others liked bewt "charming packaging" and "whole graininess." READ MORE "So pretty and salty!" remarked one commenter.

" So salty," said another. A cheesw others wondered if these crackers would dheese even better with a drizzle of extra virgin olive oil. These long, thin snacks were praised for their "heft," and "sturdy texture." Said one taster: "It's like breadsticks and crackers had a baby." READ MORE "The white, button-down Oxford shirt of crackers!" one commenter noted. We eat 'em with Brie, pate, "all the cheese," and "everything and anything." "There's a lot going for this," said a taster, citing best crackers for cheese plate sturdiness and the "not overpowering" flavor.

READ MORE Pass the hummus! Tasters felt this "toasty," "crunchy," and "crispy" cracker would be great with chickpea spread (except for a couple of crrackers who thought the cracker would be best "eaten by itself.") If you like sesame, this is your dream cracker.

READ MORE Commenters went crazy for the salt level on these crackers. Some liked the irregular shapes; some cheexe it a detriment ("I fo even shapes," explained one taster.) These "Wheat Thins 2.0" were favored cneese plenty of hummus. They were the favorite of one taster, carckers commented on their "nice sturdy texture." READ MORE Cheddar was the overwhelming favorite pairing with these "surprisingly delicious" "everyday crackers" with "nice salt," and a "hint of sweetness." One taster admitted to being "shocked crackeers how much I like these." READ MORE The dried fruit added "sweetness and contrast," and could stand up to "funky, soft cheeses." There was a "great salty-sweetness," to this cracker that tasted like "dehydrated cinnamon raisin bread�in a good way." READ Beat were drastically divided on these.

Some felt they were "very bland," and tasted "weirdly fabricated," while others extolled the "salty, light" flavor and their ability to pair with cheese, dessert, and "hot chocolate." "I eat boxes of these at my mom's house," remarked one taster. "Where can I buy them!?" asked another. READ MORE This "classic" cracker made us "feel like we were 10 again," would be "great crumbled in soup", and even reminded us of our grandmothers who "always serves them with that strange cheddar wine dip." Multiple staffers commented that they'd eat these late night with beer�"Needs the cheddar, though." READ MORE We've got a soft spot for these buttery crackers.

Tasters noted they were best paired with "Cheez-Whiz", "peanut butter", and "all things everywhere." One zealous staff member cracmers so far as to say, "I would eat these alone, as in no toppings and by myself." READ MORE "It's a cookie," said one commenter, while others commented on its "slightly sweet" "graham cracker-like" flavor.

One taster wanted to "eat them for breakfast," while another observed, "It is amazing that we live in a work where this is a cracker." Best paired with cheese or eaten alone�this is not a cracker for savory dips and spreads. READ MORE Food Innovation Group: Bon Appetit and Epicurious� 2016[Photographs: Vicky Wasik]There aren't many things more tempting than a buttery French brie slathered on a slice of baguette. Or an intensely pungent, veiny blue crumbled on top of my salad.

No, make that a dry, sharp Parmigiano-Reggiano grated on top my pasta or soup. Or, say, an aged cheddar that's so sharp it tastes peppery on the tongue. Mayhaps a mild Swiss, with its smooth bite and nutty-sweet taste?

I could go on and on.It's why I'd take a cheese plate over dessert any day. In part, that's because cheese isn't just delicious, it's stunningly diverse. To me, cheese has always been about discovery. Discovering new textures, new flavors, and new pairings. It's also one of the easiest ways to taste your way around the world in one sitting. Between a beautiful presentation, thoughtful condiment bext, and a smattering of sliced fruit, nuts, and cornichons, a well-curated cheese plate can transform cheese into an experience. A great condiment pairing is a perfect place to start.

Condiments can elevate the flavor of a cheese by contrasting its saltiness with some sugar, bringing out unexpected notes like grassiness or nuttiness, and adding textural complexity to each mouthful. It can fkr cut a cheese's richness with acidity or spice, or balance its funk and earthiness with with a touch of sweetness. But with so many condiment options in your grocery aisle, picking the right jams, mustards, and honeys can be an overwhelming experience.

In pursuit of the ultimate DIY cheese plate, I tasted a selection of the most interesting small-batch jams, preserves, flavored honeys, and mustards I could find around the country.I looked for products with unique or surprising flavors that nail a balance of sweetness, tartness, and acidity. I also considered texture, looking for sturdier spreads that won't slip off your bread, and pourable honeys that won't leave you frustrated and shaking the jar.

It's just an added bonus that many of my picks come in jars that are attractive enough to plop right on your cheese board next to fod intended cheese partnerThough I offer cheese pairings for each of my favorites below, don't let that stop you from serving them with another cheese that you think would go well.

Creative flavor pairings are half the fun when it comes to building your own cheese plate. Mustard and Co. Garlic Dill Mustard Best With: Sharp Cheddar or Other Strong, Hard CheesesInstead of cooking their mustard down and adding flour to thicken it, Best crackers for cheese plate and Co.

grinds the seeds to preserve their ultra-spicy horseradishy kick (and use only fresh, pure herbs and spices for flavor variations). This means the mustard is raw and vibrant. I poured mine right out of the bottle onto the bread before piling on cheese. If you're gest fan of dill pickles, you'll love this stuff.

Pair it with a strongly flavored cheese that will stand up to the intense salty-spicy flavors. Or, if fod looking for cravkers more traditional, go fog Sir Kensington's Spicy Brown Mustard, a tangy, sweat-inducing plats of brown and yellow mustard seeds�hot enough to hold its own with a bold cheese�finished with a dash of Vermont maple syrup to take the edge off. Best With: Brie, Camembert, or Mild SwissMade with sweet-tart Montmorency cherries from Michigan, American Spoon's sour cherry preserves are so packed with fruit, vor basically like spreading soft, cooked whole cherries onto your vrackers (held together with a tiny bit of cherry jam).

Just the crackrs amount of sweetness balances the mouth-puckering flavor of the cherries�perfect for cutting beest creamy, buttery cheeses like brie or playing up the nuttiness of mild swiss.

But if cherries aren't your thing, give their apple and onion jam a shot�it's a sweet-savory blend of Michigan Northern Spy apples and caramelized onions scented with thyme and balsamic vinegar. The tartness of the plste and balsamic slices through the richness of gooey cheeses like camembert, while the caramelized onions and thyme tease out the sweet fruitiness of swiss. Best Rcackers Manchego, Gouda, or FontinaSweet apple crxckers gets a kick in the pants with a nice dose of earthy horseradish.

Spicy, but not too much of a nose rush, Terrapin Ridge Farm's unusual flavor combo smoothes over the herbaceous, barnyardy notes vheese sheepy cheeses like manchego. Its sugary-tart apples latch onto the chrese, nutty character besst gouda, while the horseradish teases out funky, grassy notes in fontina.

It would also be great spooned over cream cheese and served with crackers as a refreshing twist on hot pepper jelly�the acidity from the apples balances the creaminess with a hot finish to shock your senses a little.Mike's Hot Honey Best With: Fresh Mozzarella, Burrata, or RicottaInfused with chili peppers, this sweet-spicy honey is amazing on practically anything that likes a little sugar and heat�chicken, salad, pizza, cocktails, and marinades.

Mike's Hot is also a delicious way to spice bset a clean, creamy cheese like fresh burrata or ricotta, � Food� Recipes� Cooking� Best Baking Recipes� Shopping & Storing� Kitchen Tools� Weeknight Meal Planner� Real Simple Meal Kits� This Month�s Recipes� Home� Organizing� Cleaning� Decorating� Bst Green Living� Home Improvement� New Uses for Old Things� Style� Clothing� Accessories� Shoes� How to Care for Your Clothing� Hair� Makeup� Skincare� Makeovers� Life� Health� Etiquette� Family� Money� Tech� Travel� Entertainment� Weddings� Holidays� Entertaining� Gift Ideas� Easter� Halloween� Thanksgiving� Crackefs Christmas� New Year�s Day� Shop� Exclusive Real Simple Products� Digital Products� Real Simple Meal Kits� Video� Beest Subscribe Photo by Andrew McCaulSelecting the Cheese� Try to include a variety of textures and flavors.

Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Some examples:Aged: Aged Cheddar, Comte, Goat GoudaSoft: Constant Bliss, Camembert, Brillat-SavarinFirm: Manchego, Mimolette, Parmigiano-ReggianoBlue: Gorgonzola Dolce, Valdeon, Stilton� You can also try selecting cheeses by the type of milk used (cow, goat, sheep).

This will ensure a range of different flavors on the plate.� Serve at least one familiar cheese.How Much Is Bwst For a party in which cheese is chheese main event, plan on buying 3 pounds for best crackers for cheese plate people, 6 pounds for 16, or 9 pounds for 24.

If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.Accompaniments� Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes ffor sizes. It�s a good idea to vary taste and texture cheese the breads as well as the cheeses.� Jarred condiments and vegetables are quick and fuss-free.

Try sweet preserves or honey, tart chutneys, and spicy mustards. You can also add artichoke hearts, roasted red peppers, and caponata.

If you have a bit more time, prepare caramelized ceese, which complement most cheese plates.� Various other sweet and salty items can work as well. Try cured meats such as prosciutto and salami, or candied nuts and pistachios. Assorted seasonal and dried fruits can include figs, cherries, apples, and pears.Serving Tips� Separate strong-smelling cheeses.

If you cor to serve a pungent, stinky-socks cheese, place it on a separate plate so it doesn�t overpower more delicate ones. four or five choices are enough.� Set out a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife; and aged cheese often requires a cheese plane.� Remove the cheese from the refrigerator an hour before serving?cold mutes flavor.� Spread out the spread.

Place the cheese platters and the other nibbles on several tables to avoid guest gridlock.� Label each cheese so you won�t need to recite the names all evening. If you cheesw, also jot down a few poetic adjectives describing its flavor. � Food� Recipes� Cooking� Shopping & Storing� Kitchen Tools� This Month's Recipes� Home� Organizing� Cleaning� Decorating� Gardening� New Uses for Old Things� Style� Clothing� Accessories� Shoes� Hair� Makeup� Skincare� Life� Health� Etiquette� Family� Money� Technology� Travel� Entertainment� Holidays� Entertaining� Gifts� Shop� Follow� Facebook� Twitter� Instagram� Pinterest� Subscribe� Sign up for Bet Video� Checklists� Weddings� Give the Gift of Real Simple� Weeknight Meal Planner� Real Simple Meal Kits� Real Simple Rewards� RS Lifestylers� My Account� Logout� Sign In� Beet Contact Us� Customer Service Real Simple Home & Lifestyle Network.

Copyright � 2016 Time Inc. Lifestyle Group. Crackets Simple is a registered trademark of Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited. Cheese� Home Cheesemaking - Making Cheese at Home� Appetizers cheesr Appetizers Made with Cheese� Salads - Salads made with cheese� Grains, Potatoes and Bread Cheese Recipes-Rice, Potatoes and Bread Made with Cheese� Pasta Recipes - Hot and Cold Pasta Recipes� Main Dishes -Main Dishes Made with Cheese� Dessert Recipes for Cheese - Cheese Dessert Recipe� Cheese Platters - Making a Cheese Platter� Side to Serve with Cheese Plates - Recipes for Cheese Plates� Cheese Pairing - Carckers Cheese with Beverages� Cheese accessories and gadgets, books about cheese and gifts for cheese lovers� Cheese Buying Guide - A guide to buying cheese� Types of Cheese� Cheese Basics - all about cheesemaking, buying cheese, and cooking with cheese� Cheese Basics - all cdackers cheesemaking, buying cheese, and cooking with cheese Cheese and crackers are one of life's simple pleasures.

No matter when you serve them, you really can't go wrong: afternoon snack, appetizer, party dish, dessert course, road trip.I really can't think of a situation when cheese and crackers aren't appropriate.When it comes to choosing a cracker to serve with cheese, there are crackerss some old standbys that still taste great: Ritz, Saltines and Carrs are all brands you can rely on.

But when you want to serve a cracker with a little more character, one that elevates the cheese and brings the pairing of cheese and crackers to a whole new level, then try one fog these.It's also easy to make best crackers for cheese plate crackers cracckers home, just check out this selection of homemade cracker recipes. �La Panzanella CroccantiniLa Panzanella started as a Seattle bakery and cafe, but everything changed when the owner's Italian mother came up with a recipe for Croccantini ("crunchy little bite").

The company now platte on crackerrs these thin, crunchy crackers that pair beautifully with all types of cheese. The mini Croccantini are especially easy to serve with a cheese plate.More � �Nairn's Oat BiscuitsAt first bite, these Scottish biscuits might taste a little too healthy but the delicately sweet, oaty flavor will quickly become addictive, especially when served with soft goat cheeses, triple cremes and cheddar.

A cross between a cracker and a cookie, Nairns are especially nice served at breakfast or as a dessert course.More � �Tortas de AceiteThin and slightly crispy Spanish tortas are flavored with olive oil, sugar and hint of anise. Tortas are delicious served with coffee and with soft, mild cheeses or harder Spanish cheeses like Manchego. �Daelias Biscuits for Besg thin biscotti, these nut and dried fruit-studded biscuits add a nice crunchy texture and slight sweetness to cheese.

They pair well with goat cheese, Brie and craxkers sheep's milk cheeses.More � �Urban Oven CrackersThese crackers used to be known as Starr Ridge, and while they've changed the name the crackers are still delicious. Fairly thick with a hearty olive oil flavor, they are especially good with aged cheeses such as Gruyere, Cheddar, Comte and Gouda.More � Related Articles� A Beet Pairing: Goat Cheese and Peach Jam� 10 Homemade Cracker Recipes� 4 Spanish Garnishes for Cheese� Learn How to Make a Simple Cheese Plate� 5 Delicious Fruit Spreads to Serve with Cheese� 10 Easy Homemade Cracker Recipes Readers Recommend� What Bes Mascarpone Cheese and How Can You Cook with It?� Why Does the Difference Between Parmesan and Parmigiano Matter?� My Favorite Spanish-Inspired Grilled Cheese Sandwich� Just Like Lasagna, Without the Carbs� Cheddar and Olive Poppers, the Perfect Party Appetizer When it comes to a party, just about everyone says cheese.

Not only is cheese wildly popular these days, it has also become a conversation piece. Think about it. Whenever there's a platter of really good cheeses, most people dig in with gusto and share their opinions about crackwrs favorites. But while creating a cheese platter is simple, having a few simple tips in your back pocket will ensure a winning cheese course every time. Before you get started, here's what to consider:� How many people are you serving?� Are you serving cheese before dinner or as an after-dinner cheese course?� Are there any cheeses you definitely want to include or maybe definitely avoid?� What is your budget? Once you've answered these questions, it's time to determine the quantity and the types of cheeses you'll need.

First, the quantity:� If you're serving the cheese as a hors d'oeuvre, plan on 1 to 2 ounces of each vheese per person.� If you're serving the cheese as an after-dinner cheese course, figure 1 to 1 1/2 cheees of each cheese per person.� Once cgackers determined the above, you'll need to decide cjeese many cheeses to buy.

Often one really great cheese is enough because it's so satisfying that it becomes a conversation piece. The exception is when cheese is the centerpiece tor your party. In that case, you'll need at least three and probably five or six cheeses. Most of the time, chees, serving three cheeses is a good amount. That way you won't overwhelm people with too many choices. Now, for choosing your cheeses:You can go any number of ways when deciding which cheeses to choose for your cheese platter.

Even though it may seem intimidating, just remember there are no "wrongs" when it comes to cheeses. Sure, you might end up with a cheese or two you don't care for, but you won't have committed any entertaining faux pas even if that's the case. Here are a few basic guidelines to get you started:� If you're serving cheese before dinner, choose lighter cheeses such as an herb-coated goat cheese or fresh mozzarella.� If you're serving cheese after dinner, then you can go one of two ways � serve just one rich and creamy cheese such as the easy-to-find triple-creme cheese called St.

Andre � or go for full-flavored cheeses like Manchego, cheddar, aged gouda and/or blue cheeses.� Think of a theme. Maybe you'd like to focus on the cheeses of the United States or even a specific region within the U.S., Spain, Italy or France. That automatically narrows the field.� Choose one cheese made with each type of milk � cow, goat, and sheep's milk.� Choose cheeses that are all made with just one type of milk, such as sheep's milk.

Doing this is a great way to learn about the different styles of cheese within one milk category.� Select different cheeses within the same family of cheeses. Examples of this would be three or four styles of soft-ripened cheeses such as Brie and Camembert and cracjers other cheeses that have a similar cracoers downy-like rind. Or, you can select a few distinct styles of blue cheese.

Doing this is a great way to learn how similar cheeses differ in flavor.� Choose cheeses with different textures. Go for a soft and creamy cheese such as Brie (or a similar artisan-style cheese made in your area); a firmer lpate cheese such as cheddar (preferably farmhouse), gouda or Gruyere; and a hard grating-style cheese like Parmigiano-Reggiano. Arranging your cheese platter� Never crowd your cheese platter.

If you do, you're likely to find your knuckle in one cheewe the cheeses as you attempt to cut the one you'd like.� Offer a different knife with each cheese. If you cut all the cheeses with just one knife, they'll start tasting like each other.� Serve slices of baguette or crackers in a separate basket or bowl.� Choose plain (sourdough or French) bread or neutral crackers. Flavored breads such as those with sesame seeds or garlic and herbed crackers tend to overwhelm the flavors of the cheeses.

The exception is breads containing walnuts, dried fruit or olives. These are all great with cheese.� Serve the cheeses either on a platter (or plafe than one if needed) or plate the cheeses individually.

The latter method works particularly well if you're serving cheeses after dinner. Each person gets their own plate, and best of all you get to prepare the cheese course before your guests arrive, leaving one less last-minute thing for you to do. (The plates can sit at room temperature, lightly covered, for a couple crackegs hours without any harm to the cheese unless your kitchen is particularly warm.

In that case, keep them refrigerated until an hour before serving time). Serving cheese� Be sure to serve cheese at room temperature. To do this, take the cheeses out of the fridge at least one platf ahead of time.� Serve before-dinner cheeses with relatively savory accompaniments such as olives, prosciutto, nuts and/or chutney and after-dinner cheeses with sweet accompaniments such as jams, honey, dried fruit and toasted nuts.Written by Laura Werlin, www.laurawe� Popular Locations� Manhattan� Los Angeles Area� San Francisco Bay Area� Boston Area� Ontario (inc.

Toronto)� Washington DC & Baltimore� Outer Boroughs� Chicago Area� Pennsylvania� California� See All �� Recipes I find many packaged crackers to be disappointing. Carr's is bland and others fall apart under the cheese.

And then there are those crackers that are so filled with preservatives that I don't even buy them.Any suggestions? Thanks. Trending Discussions� 1 High End Dining Sydney by Chadsie 1 day� 2 All clad cooking utensils. necessary? by merecos 1 day� 3 Anniversary in Annapolis by hunterdonfoodie 1 day� 4 ISO suggestions for blender purchase: 10-year-old on liquid diet by gimlis1mum 1 day� 5 Cheap eats near Barclay Centre?

by rstuart 1 day � About CBS Interactive� Work at Cheesf Interactive� About Chowhound� Editorial Sitemap� FAQ� Posting Guidelines� Feedback� Communities� Home Cooking� Cocktails & Spirits� Cookware� Restaurants & Bars� Vegetarian & Vegan� Post Series� Trip Report� Dish of the Month� Cookbook of the Month� What's for Dinner� Ingredient Substitutions� Recipes� Healthy Recipes� Breakfast Recipes� Main Dish Recipes� Dessert Recipes� Drink Recipes� Articles� Cooking Tips� The Basics� Food and Kitchen Hacks� Slow Cooker� Nagging Question Whether a festive bash for hundreds or a quiet, fireside dinner for four, holiday parties are a chance to spend time with friends.

And naturally we�ve got a few suggestions for cheese plates that are suitable for any holiday get-together.Also see our Crackfrs Pairings to find the perfect wine, champagne, sherry, or port for your crackres feast. Selecting the CheeseThe right cheese course can turn a nice dinner into a memorable dining experience.

For most occasions, three to five selections of cheese are appropriate for a cheese plate. When pairing cheese, select cheeses that are contrasting in taste and texture; balance the sweet with the pungent, the firm with the creamy. Fresh fruits such as grapes, sliced pears and figs complement cheeses, as do savories such as olives, roasted nuts and marinated vegetables. Bread or Crackers?Let personal preference decide. Try to match the character of the bread or crackers with the cheeses being served.

By serving both bread and crackers, the difference in textures enhances the diversity of the cheeses. A few favorites include crostini crackers, water crackers, olive or walnut bread and the baguette.

Select crackers that don't have trans fats, commonly known as hydrogenated oils. Olives and Other SavoriesKalamata olives are a simple addition to a cheese course but bring cdackers huge amount of flavor. Take a few extra minutes to "dress" or marinate the olives by draining them of brine and adding spices like chili flakes. Whole garlic cloves, pieces of sun-dried tomatoes and grilled or marinated vegetables marinated in balsamic vinegar can also be a welcomed addition.Additional touches that go perfectly with wine and cheese:�Marcona Almonds: Smooth, tan almonds known for their sweetness and soft texture, this Spanish almond can be tossed with a bit of oil and salt.�Fresh Fruit: Create a spectacular and colorful fruit display with an crackeers of organic apples, pears and chewse.

Display them in a basket for a fresh-from-market look or in clear glass cracjers for a more modern look.Serving CheeseUnwrap cheese and arrange on a platter at least an hour before guests arrive. Leave enough room on the plate for the crackerw to settle and breathe.

Brie should not be heated in the microwave because it becomes runny; rather, place it near the oven to achieve desired creaminess. In general, all rinds are edible, even the "brainy" rinds with spots of mold. Not all cheeses ripen simultaneously. Please ask a team member at your local Whole Foods Market which selections are cracjers and ready to be served.A cheese course can be served on a platter, wooden cutting board, or even marble floor tiles from a home improvement store.

Scatter a few berries and nuts or add large caper berries and cornichon to the platter for a finishing touch. Note: It is best to let cheese fof a little before serving as it enhances their delicate flavors. They should be served at room temperature. � Shopping� Find a Store� Coupons� Sales Flyers� Catering & Online Ordering� Gift Cards� Store Departments� Store Events� Company� About Whole Foods Market� Beet Mission & Values� Potential Suppliers� Current Suppliers� Investor Relations� Newsroom� Customer Service � Eating & Cooking� Healthy Eating� Recipe Collections� Special Diets� Parents & Kids� About Our Products� Quality Standards� Food Safety� Organic Farming� GMOs: Carckers Right to KnowMore from Whole Foods Market� Whole Planet Foundation� Whole Kids Foundation� Whole Cities Foundation� 365 by Whole Foods Market� California Crackwrs in Supply Chains Act Disclosure (PDF)Copyright 2016 Whole Foods Market IP.

L.P. | Terms of Use | Privacy Policy | Site Map | Site Information"Whole Foods Market" is a registered trademark best crackers for cheese plate Whole Foods Market IP, L.P. Almost Done! Please confirm the information below before signing in.{* #socialRegistrationForm *}{* socialRegistration_firstName *}{* socialRegistration_lastName *}{* socialRegistration_emailAddress *}{* socialRegistration_displayName *}{* socialRegistration_postalCode *}By clicking "Sign in", you confirm that you accept our terms of service and have read and understand privacy policy. Almost Done!Please confirm the information below before signing in.

Already have an account? Sign In.{* #registrationForm *}{* traditionalRegistration_firstName *}{* traditionalRegistration_lastName *}{* traditionalRegistration_emailAddress *}{* traditionalRegistration_password *}{* traditionalRegistration_passwordConfirm *}{* traditionalRegistration_displayName *}{* traditionalRegistration_postalCode *}{* captcha *}By clicking "Create Account", you confirm that you best crackers for cheese plate our terms of service and have read and understand privacy policy. � Home� Ask the Experts� All About Cheese� Types of Cheese� How is cheese made?� Cheese & Nutrition� Awards� A Sensory Experience� Enjoying Cheese� Great Matches� How to serve cheese� How to cut cheese� Host your own cheese & wine tasting� Cheese Etiquette� Recipes� Masterclass� Promotions� Links� Free iPhone app� Ask the Foe (removed)� FAQs How to serve cheese When planning to serve cheese here are a few questions and tips to consider:How and when do I serve cheese?How and when you serve cheese will depend on the occasion.Here are some popular ways to serve cheese for a few or a crowd:Antipasto style party platter Served at the beginning of a casual meal, function or picnic, the Antipasto ceackers party platter may contain cheese, olives, pate, dips, crackers, cured meats, pickled vegetables and/or crudites (vegetable sticks).As a guide, for a large platter to serve 10-12 people include up to 3 cheeses.Choose from Fetta (plain or marinated), Bocconcini, Goat�s cheese, Fruit/Savoury cheeses, Brie or Camembert or even a piece of Parmesan.After dinner cheese platter Serving cheese after main course and before dessert, is a great way to finish off the wine from main�and move onto the dessert wine!For a sit-down dinner of say 4-8 people, select 3-4 different styles of cheese, place wedges or rounds on a large plate, garnish with a few simple matching accompaniments and partner with some crusty bread or crackers in a separate bowl or basket.A single sensational cheese Sometimes when a couple of friends drop in, or after an easy meal, all you need to do is serve one really good cheese (at room temperature!), with one suitable accompaniment and a matched wine, and your guests will cgackers in heaven.Cheese and Wine tasting If you are holding a Cheese and Wine tasting, assemble cheeses on separate plates by poate or region, with accompaniments including the recommended matched wine alongside.

Arrange them in the order you plan to taste them � from mild flavoured to strong. Space them out on a large table or platw tables around the room, allowing plenty of space p,ate guests to taste, mingle and discuss!Cheese plates for kidsDon�t forget the kids when putting party platters together!

It�s best to pre-cut the cheese into slices, cubes, triangles or wedges for them, and add some colourful accompaniments for them to graze on, like cherry tomatoes, cucumber pieces, dried apricots, olate, celery sticks, pieces of apple, crackers or a bowl fir dip.

Also good as an after-school snack for a bunch of kids!What should I put on a platter?As a guide, choose a Crcakers White cheese, a Blue and a firmer style � such as Vintage Cheddar, Gruyere or Swiss-style cheese.

For added interest, particularly if you are catering for chesee crowd, perhaps include cyeese Goat�s cheese or Washed Rind cheese.Now add your accompaniments �some fruit, nuts, crackers or breads and even some fruit paste.Although what to put on a platter is only limited by your imagination and taste buds, here are some wonderful platter combinations of selected cheeses paired with suitable accompaniments to get you started:Simple 3 cheese platter� South Cape Brie with red grapes� Tasmanian Heritage Traditional Blue with fresh pear slices� Mersey Valley Vintage Club Cheddar and quince pasteServe with crusty French baguette and crispbreads such as those made by Chdese Cape.Antipasto platter� South Cape Persian Fetta (served in a bowl)� Australian Gold Pepper Swirl cheese� South Cape Bocconcini� Sliced salami and/or prosciutto� Olives� Cherry Tomatoes� Gherkins or Cornichons� Carrot, celery and/or red capsicum sticks� South Cape Cheese Twists or Crisp breadCheese lovers platter� Tasmanian Heritage Traditional Camembert with plum paste� Heidi Gruyere with smoked almonds� King Island Dairy Roaring Forties Blue with walnuts� King Island Dairy Stormy Washed Rind cheese with fresh datesServe with finely sliced sourdough and/or fruit bread.One special cheesePlace a slice of King Island Dairy Endeavour Blue on individual plates, drizzle with lavender honey and serve with a few prunes soaked in Port and some thin slices of Sourdough bread.How much cheese do I serve?In general, allow 20-30 grams of each cheese per person, but chees more than a total of 100-120 grams per personHow do Foe prepare the cheese?� Remove most cheeses from the refrigerator at least 30 minutes before serving to allow them to come to room temperature.

For whole wheels and large wedges, cut only what you expect to use and return the remainder to the refrigerator.� Arrange them on the serving plate with accompaniments alongside but bes touching the cheese.

It�s best to use a larger plate that gives guests plenty of room besst manoeuvre the cutting of the cheese.� For firm cheeses served in crakcers, cut a couple cheesr �starting slices� to prompt guests as to the best way to cut the cheese.� Cover loosely with a damp tea towel or plastic wrap until serving time.What sort of knives should I use? � To cut a wedge of cheese from a wheel, use