Blue Cheese Crackers

Blue Cheese Crackers

Last night, Mr. Man and I were having a discussion about snacks – and how ever since I went on this whole homemade kick there haven’t been very many in the house besides sweets. In my defense, I really like baking sweets, and everyone seems to enjoy eating them, but Mr. Man was craving something a little different.

Chips were Mr. Man’s first suggestions – and I may still tackle that at some point, but crackers seemed like an easier way to foray in to the snack world without frying, (not to mention my distinct lack of a mandolin, which at some point I should probably remedy). I’d been thinking about making crackers for a while, and this seemed like a good opportunity to try it out.

So I started poking around in the fridge and came across a hunk of Point Reyes Blue Cheese that had seen better days. I decided to try making a blue cheese cracker, and wowza – these came out delicious. The Blue Cheese flavor mellows a little bit, but creates such a robust and hearty cracker. I used this recipe that I found on the Whole Foods website as a starting point, but I really liked Smitten Kitchen’s method for making Spelt Crackers, so I kind of meshed them together. They came out a little thick – next time I think I’d divide the dough in half and use two baking sheets to produce a thinner cracker, but even as they are – they are delicious. They’re reminiscent of a Cheez-it, but so much better.


  • 8 oz Good Quality Blue Cheese (such as Point Reyes); Softened
  • 1 stick Butter; Softened
  • 1 tbs Homemade Brown Mustard or other Brown Mustard
  • 1 tbs Roasted Garlic
  • 1 tsp Kosher Salt + more for sprinkling
  • 2 1/2 cups Flour
  • 1 tbs to 1/4 cup Milk


  • Preheat Oven to 350°
  • Cream together Blue Cheese and Butter until thoroughly combined
  • Add the mustard, roasted garlic and Kosher Salt, mix thoroughly.
  • Add in the flour and begin mixing until big, soft, crumbs form.
  • Stir in Milk, a little bit at a time, until you can shape dough in to a ball – be careful not to add too much, you don’t want it sticky.
  • Lightly Flour an overturned cookie sheet and place the dough on it
  • Roll out the dough to the shape of the cookie sheet, try to get as thin as possible
  • Use a pizza cutter (or butter knife) to score the dough in to 2″ (or so) squares
  • Prick the dough lightly with a fork, and sprinkle with Kosher Salt
  • Bake for 20 minutes, or until golden brown
  • Cool completely, and then break apart

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