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Proper Cheese and Cracker Assembly

#22
If that configuration was ona Steeek I'd agree. Greasy fingers, though, makes for an un-enjoyable snack experience.

My personal cheese and cracker zen is Dubliner on a Keebler club cracker. I am hoplessly addicted to Dubliner cheese.

I've recently found a meat zen to go with them. Chorizo salami. It is RIDICULOUS how good it tastes.
 
#28
I've been known to do without the cracker, if the cheese is high quality. Tasty, what meat is that you're using? Summer sausage? Beef summer sausage is totally t!ts. I admire your dedication to flavor development on the palette.




After endless toil in my own laboratory, one of the cracker-snack creations I'm most proud of consists of:

1: Cracker. I use saltines, but that may be because I'm southern and don't have much culture.... Club crackers seem to work well too.

2: A slice of one of these rolls. You can make them if you have access to prosciutto. I haven't had time to experiment with meat/cheese roll combinations, and have only bought the pre-made type like below:

roll-prosciutto-lg.jpg


3: One of these (peperoncini) right on top of the whole sha-bang-a-bang.

pepperoncini-peppers.jpg
 
#29
MatticusMania said:
tasty, whats your favorite meat/cheese/cracker combo?
Click to expand...

Well, I am admittedly NOT an aristocrat. As such, I've even dabbled in Easy Cheese, which is great, but not so much for your bung later. I usually fine with a sharp cheddar, although I do love smokey cheeses, like a nice Gouda. I'm not really well schooled in cheese from around the world actually. I'm open to suggestions. Salami, a decent cheddar and Triscuit are fine for me, as seen in the pics. I like Triscuits because of the texture and the mix it gives with the cheese and meat. I can't do something like a hard toast like cracker, or bland crackers, like water crackers. Ritz are fine too.

I just found that for me, the setup can be as important as what it is your are eating. I'm a big fan of texture and will often choose that over something "better tasting" at a restaurant. This is how I've come to my conclusion about cracker assembly.

I can't believe I just wrote all of that about crackers and cheese.
 
#30
Summer sausage and Emmentaler (known as "Swiss cheese" here in the States) are a great combo.

In one of the grocery stores around here, they have something called "super Swiss" that's almost as sharp tasting as cheddar, but you know, it tastes like "Swiss". Jarlsberg is awesome as well.

A cracker, goat cheese, and a fig is another good combo I've stumbled upon at an acquaintance's wedding. I know it sounds strange, but it's awesome!
 
#31
Bloodhammer said:
I've been known to do without the cracker, if the cheese is high quality. Tasty, what meat is that you're using? Summer sausage? Beef summer sausage is totally t!ts. I admire your dedication to flavor development on the palette.




After endless toil in my own laboratory, one of the cracker-snack creations I'm most proud of consists of:

1: Cracker. I use saltines, but that may be because I'm southern and don't have much culture.... Club crackers seem to work well too.

2: A slice of one of these rolls. You can make them if you have access to prosciutto. I haven't had time to experiment with meat/cheese roll combinations, and have only bought the pre-made type like below:

roll-prosciutto-lg.jpg


3: One of these (peperoncini) right on top of the whole sha-bang-a-bang.

pepperoncini-peppers.jpg
Click to expand...

YES!!!! :hyper:
 
#33
Bloodhammer said:
I've been known to do without the cracker, if the cheese is high quality. Tasty, what meat is that you're using? Summer sausage? Beef summer sausage is totally t!ts. I admire your dedication to flavor development on the palette.




After endless toil in my own laboratory, one of the cracker-snack creations I'm most proud of consists of:

1: Cracker. I use saltines, but that may be because I'm southern and don't have much culture.... Club crackers seem to work well too.

2: A slice of one of these rolls. You can make them if you have access to prosciutto. I haven't had time to experiment with meat/cheese roll combinations, and have only bought the pre-made type like below:

roll-prosciutto-lg.jpg


3: One of these (peperoncini) right on top of the whole sha-bang-a-bang.

pepperoncini-peppers.jpg
Click to expand...

I'll have to give the peppers a try. I love the prosciutto and pineapple with cheese combo myself.
 
#37
carlos840 said:
I am doing it the correct way, i throw the crackers in the bin, buy a nice french baguette, nice salted butter, and eat my cheese or whatever on it.

I don't know what the obsession of americans/english people is with cheese and crackers is, but it is wrong, use some real bread!
Click to expand...

I eat my cheese with bread all the time. Sometimes I like crackers, too.
 

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