Breads & Crackers

There are as many breads and crackers as there are cheeses. So you may want to play it simple with a crusty baguette, or vary your breads along a scale as you do your cheeses. Raisin, nut bread, sourdough, pumpernickel... Just remember the idea is not to overwhelm the taste of the cheese.

You also want to combine breads according to textures. A dark rye works well with a Havarti, and nut bread is perfect with a blue cheese. But be careful with biscuits and crackers; mild to neutral are best. You don’t want an overly salty taste competing with your cheese!

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