Entertaining, cheese, and crackers poll

[treedimensional]

When you're entertaining:

1. what brand of crackers do you serve

2. what types of cheese?

Brought to you by someone who just tried new crackers, and liked them.

[simpsongal]

I usually like a soft, stinky, and hard cheese, and maybe something else.

Whole Foods has a delicious triple cream goat cheese brie, I also like to have a bleu cheese, and maybe something like manchego.

I usually put out a bunch of different crackers. I'm not a big fan of water crackers, but I'll do these thin crisps from Whole Foods, maybe townhouse crackers, and some of the fancier grocery store crackers.

[magdala]

It depends on whether it is family or friends.

For either, Crackers: Triscuits (I just like triscuits), Trader Joes everything crackers and something simple like a club cracker or Ritz. I am more likely to pick up baguettes and cut those up. We have a lot of little kids in both family and friends who just like plain bread.
Cheese: For family, mild cheeses like cheddar and Havarti. Our family does not like fancy cheese or stinky cheese
For our friends: Smoked gouda, goat cheese, brie, Cotswold, gorgonzola and then a simple cheddar for the little kids. Our friends adore cheese and so do DH & I.

[mrsukyankee]

I won't be of use to you as I live in London, but I do love getting cracker mixes that we have over here:



I make sure I have a mix of hard and soft cheeses, usually 3 of each when serving.  Comte, a strong Cheddar & either Yarg or Gouda are the hard cheeses I tend to serve.  For soft cheeses, I go for a blue cheese, brie & a strong French cheese or goat's cheese.

[treedimensional]

Aug 25, 2015 12:32:19 GMT -5 mrsukyankee said:

I won't be of use to you as I live in London, but I do love getting cracker mixes that we have over here:



I make sure I have a mix of hard and soft cheeses, usually 3 of each when serving.  Comte, a strong Cheddar & either Yarg or Gouda are the hard cheeses I tend to serve.  For soft cheeses, I go for a blue cheese, brie & a strong French cheese or goat's cheese.

I just had a Monty Python flashback....

followed by Wallace & Grommit.

[mrsukyankee]

[2curlydogs]

Aug 25, 2015 12:46:03 GMT -5 treedimensional said:

Aug 25, 2015 12:32:19 GMT -5 mrsukyankee said:

I won't be of use to you as I live in London, but I do love getting cracker mixes that we have over here:



I make sure I have a mix of hard and soft cheeses, usually 3 of each when serving.  Comte, a strong Cheddar & either Yarg or Gouda are the hard cheeses I tend to serve.  For soft cheeses, I go for a blue cheese, brie & a strong French cheese or goat's cheese.

I just had a Monty Python flashback....

followed by Wallace & Grommit.

Would you shut that bloody bouzouki up??


Ahem. Anyway, I like the above. I tend to go with local cheeses - the benefit of living in WI. I generally go to my local cheesemonger to see what they have. My general mixed board rules are:

3 hard cheeses
2 soft cheeses
1 stinky cheese

And a mix of goat, sheep and cows milk.

My favorite brands are:

Carr Valley
Decatur
Hook's
Black River

[auntie]

Cheese snob reporting in.

If it's for DH and myself- or for my niece and/or close wine friends- I head to DiBruno's and consult the cheesemonger. Because having a cheesemonger is just extra special. I like the young hipster guy with the goatee and the Raybans if you're in the neighborhood.

I would typically do a creamy- Brie or St. Andre. A blue- Stichelton. Stilton or Maytag. A cheddar- some Cougar Gold out of WSU. And then maybe a house made mozzarella and smoke or herbed option.

I like a loaf of bread as well as as crackers. Pepperidge Farm does an assortment very like the one mrsukyankee posted. 

I also like some nuts- marcone almonds or spicy walnuts. Fig jam and honey. And fruit.

[Pibs]

This is an impossible question because I change it up based on what I'm craving.

Our go-to crackers are probably rosemary/olive oil/sea salt crostinis and the Back to Nature Triscuit knock-offs. Or baguette. Sometimes water crackers or those Pepperidge Farms butterfly shaped crackers because husband loves them.

And pretty much any cheese is fair game. Parrano, gouda, ewephoria, comte, manchego, mahon, a nice aged asiago, a good parmesan, cave-aged gruyere, brie, something blue, piave, robusto, cots2old with chives, a cheddar (smoked, porter, garlic, or plain), goat cheeses. Really, I don't think I've found a cheese that I don't like and we have a rule about trying one new cheese whenever we do cheese & crackers for dinner.

Usually with a locally made salami, or sometimes a variety mxi that our store will put together if you ask. No nuts because I'm allergic, but olives or tapenade and fruit.

[pixy0stix]

I'm not fancy enough for this poll.

[treedimensional]

Oh my. auntie and nursecramer have really made my mouth water.

[auntie]

Aug 25, 2015 22:13:12 GMT -5 pixy0stix said:

I'm not fancy enough for this poll.

As long as they aren't individually wrapped slices it's all good.

[Deleted]

I can't keep cheese in the house long because H binges everything I buy. We do not tend to do crackers much though, usually a baguette instead. A grocer near us has delicious specialty loaves that go well with brie. We usually like to get aged cheddar and blue cheese. One of my neighbors used to serve Ritz crackers with cream cheese topped with hot red pepper jelly - SO GOOD. Not the fanciest, but yum.

[dr.girlfriend]

Crackers -- Usually Trader Joe's Golden Rounds and then maybe their multigrain.
Cheese -- Trader Joe's Havarti, a little melted brie, maybe some random thing like something with truffles in it or the pack of goat cheeses.