Cheese cracker

The cheese cracker is a type of cracker prepared using cheese as a main ingredient.[1][2] Additional common cracker ingredients are typically used, such as grain, flour, shortening, leavening, salt and various seasonings.[3][4][5][6] The ingredients are formed into a dough, and the individual crackers are then prepared.[3][7] Some cheese crackers are prepared using fermented dough.[4] Cheese crackers are typically baked.[1][6] Another method of preparing cheese crackers involves placing cheese atop warm crackers.[8] Cheese crackers have been described as a "high-calorie snack", which is due to a higher fat content compared to other types of crackers.[5]

Cheese cracker
A bunch of homemade cheese crackers spiced with rosemary and cinnamon
TypeCracker
CourseMain Meal (in some countries, served as a special course)
Main ingredientsCheese
VariationsGoldfish, Cheddars, Cheese Nips, Cheez-It

Uses

In addition to being a snack food, cheese cracker crumbs are sometimes used in recipes as an ingredient, and crumbs or whole crackers are sometimes used as a garnish on various foods.[9][10][11] Cheese crackers are also sometimes served as a side dish to accompany foods.[7]

Commercial brands

Examples of mass-produced commercial cheese cracker brands include Better Cheddars, Cheddars, Cheese Nips, Cheez-It and Goldfish.[1]

See also

References
  1. Davis, Robin (August 23, 2000). "Nabisco Nips the Rest In Cheese Cracker Test". SFGate. Retrieved October 9, 2017.
  2. Bohn, R.M. (1957). Biscuit and Cracker Production: A Manual on the Technology and Practice of Biscuit, Cracker, and Cookie Manufacture, Including Formulas. American Trade Publishing Company. p. 104. Retrieved October 9, 2017.
  3. Hui, Y.H.; Corke, H.; De Leyn, I.; Nip, W.K.; Cross, N.A. (2008). Bakery Products: Science and Technology. Wiley. p. 420. ISBN 978-0-470-27632-7. Retrieved October 9, 2017.
  4. Kulp, K. (2000). Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded. Food Science and Technology. Taylor & Francis. p. 670. ISBN 978-0-8247-8294-8. Retrieved October 9, 2017.
  5. Bricklin, M.; Magazine, T.E.P. (1994). Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet. Rodale Books. p. 464. ISBN 978-0-87596-225-2. Retrieved October 9, 2017.
  6. Manning, I.; Altman, J. (2013). Crackers & Dips: More than 50 Handmade Snacks. Chronicle Books LLC. pp. 21–22. ISBN 978-1-4521-2417-9. Retrieved October 10, 2017.
  7. Joyce Lamont, L.L.S.Z. (2008). Joyce Lamont's Favorite Minnesota Recipes & Radio Memories. Voyageur Press. p. 25. ISBN 978-1-61060-430-7. Retrieved October 10, 2017.
  8. Bulletin. Wisconsin Farmers' institutes. 1896. p. 236. Retrieved October 10, 2017.
  9. Butler, A. Audubon Plantation Country Cookbook. Pelican Publishing Company. p. 35. ISBN 978-1-4556-0048-9. Retrieved October 10, 2017.
  10. Patch, G. (2013). Christmas Kitchen Cookbook. Seasonal Cookbook Collection. Gooseberry Patch. p. 16. ISBN 978-1-62093-108-0. Retrieved October 10, 2017.
  11. The Editors of EatingWell (2016). EatingWell Vegetables: The Essential Reference. Houghton Mifflin Harcourt. p. 159. ISBN 978-0-544-71531-8. Retrieved October 10, 2017.
  12. Wood, D.J. (2007). Brands and Their Companies. A Gale trade names directory. Gale Research. p. 210. ISBN 978-0-7876-2287-9. Retrieved October 8, 2017.
  13. Milling & Baking News. Sosland Pub. 1988. p. 25. Retrieved October 8, 2017.
  14. Myers, Dan (February 28, 2017). "Surprising facts about your favorite snack food brands". Fox News. Retrieved April 14, 2017.
  15. Myers, Dan (May 4, 2015). "Things you didn't know about Goldfish crackers". Fox News. Retrieved October 6, 2017.
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