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Homemade Crackers With Cheese From Here

Homemade Crackers With Cheese From Here

36 crackers


  • 375 ml (1 1/2 cup) all-purpose flour
  • 125 ml (1/2 cup) Cheddar Riviera, grated
  • 85 ml (1/3 cup) Cogruet Kingsey, grated
  • 5 ml (1 tsp.) dried basil
  • 5 ml (1 tsp.) paprika
  • 5 ml (1 tsp.) salt
  • 125 ml (1/2 cup) cold salted butter, cut into cubes
  • 60 ml (1/4 cup) sour cream
  • 1 egg
  • Ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a food processor, mix well the flour, Cheddar Riviera, Cogruet Kingsey, basil, paprika, salt and pepper. Place the butter cubes on top of the mixture and mix them in a bit. Add the sour cream and egg. Mix until the dough begins to form a ball.
  • Preheat the oven to 375°F (190°C).
  • On a floured surface, adding flour as needed, roll out the dough to a thickness of 5 mm (1/4 inch). Use a pastry cutter to cut out dough circles. Roll out again the remaining dough. Place the dough circles on a cookie sheet covered with parchment paper.
  • Bake in the centre of the oven for 13 to 15 minutes or until the crackers are golden. Place the crackers on a grill and let cool.
  • Note: The crackers can be kept for up to three days in an airtight container.


  • Use cookie cutters to make crackers in different, fun shapes.

You can use these cheeses for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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