Water crackers for cheese

Water crackers for cheese

In 1801 Josiah Bent of Massachusetts began baking and selling 'water crackers' made from flour and water that wouldn't deteriorate during long sea voyages. During baking, a cracking sound occurred and it is from this that the American term 'cracker' originated. As tradition dictates The fine Cheese Co only use 100% English flour and English water to make our crackers and bake by toasting under flames for 1 minute. The result is a cracker that is ultra-crisp, with a dark, 'nutty' taste.