Mustard Cheddar Crackers

One friend of mine told me I could freeze extra cheese for later use. Maybe I should have clarified for what kind of use, because after defrosting, once perfect cheddar became … lets say … not so perfect and completely unsuitable for eating. The texture got all crumbly and the flavor changed (it didn’t improve). I resisted my first impulse to throw the whole pound away and decided to salvage the cheese somehow. Generous addition of mustard seemed like just the way.

For my dear friend who recommended the freezing option (I know she occasionally reads my blog) I want to tell there are no hard feelings :) The crackers were yummy (very much so), the wine was great, and everybody was happy, eventually.

The moral of this story – do not freeze the cheese unless you are planning to use it for cooking; buy only as much as you can shortly consume.

The recipe is slightly adapted from the “Gourmet”.

Makes about 10 dozens


  • 2 sticks (1 cup; ½-lb) unsalted butter, softened
  • 1 lb sharp Cheddar, coarsely grated (preferably in a food processor; about 5 cups)
  • 1 large egg yolk
  • 1 tbsp Dijon mustard
  • 2 tablespoons dry mustard
  • 1/4 cup brown or yellow mustard seeds
  • 2 teaspoons salt
  • 2 cups all-purpose flour plus additional for dusting


Blend together the butter, cheese, and yolk in a food processor until smooth. Add the remaining ingredients and pulse until just combined. Transfer the dough (it will be very soft) to a bowl and chill, covered, 15 minutes.

Halve the dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap the logs in plastic wrap or parchment paper, then chill until firm, at least 4 hours.

Center an oven rack and preheat the oven to 350°F. Line a large baking sheet with parchment paper or silicone mat.

Unwrap the logs and cut thinly (into 1/8-inch-thick slices) with a sharp knife, then arrange slices about ½-inch apart on the prepared baking sheet. Bake, in batches, until pale golden, 12 to 15 minutes. Cool the crackers on the baking sheet on a cooling rack for about 10 minutes. Then transfer the crackers on the rack to cool completely. Cool the baking sheet (run under cold water), reline with clean parchment and continue with the rest of the crackers.

The dough, once formed into the logs, can be chilled up to 1 week or frozen 2 months. The crackers, cooled completely, can be kept in an airtight container at room temperature 1 week.

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28 Responses to “Mustard Cheddar Crackers”

  1. What pretty crackers! Delicious!



  2. Lovely, lovely…. Pretty and delicious crakers, Vera!!!



  3. Glad to know this as I have cheese in the freezer right now! I’m sure I would love these, I’m a big cheese and mustard fan. They look very crunchy too!

  4. oh they look so crumbly… perfect!

  5. These look pretty amazing! I only freeze cheese that I am going to cook with because of the texture issue.

  6. It has never even occured to me before, to freeze cheese! It never lasts long in our house anyway :) Well, at least now I know! And those crackers? Yummy!

  7. Nice save, Vera!! I would’ve thrown the whole thing right into the bin…oooppps…..I need to cook more sustainably, I know. But I’m trying to be good. That’s one of my new year’s resolutions actually—to bake more and to bake more seasonally, sustainably and creatively.

    Yum!! As always!!

  8. Good thing the cheese wasn’t good for regular eating ;) Your crackers must have been delicious! Should bake savoury more…
    I think if you have left over cheese you’d better grate it and freeze it. That way you can use for gratins, pizza’s and the like.

  9. Yes, I’ve found the same thing about freezing cheese. I’m so glad you found a way to use it – I HATE wasting kitchen ingredients! And these sound delicious.

    Thank you for stopping by my blog. It was nice to see you there. I hope you come again,


  10. These crackers are a perfect combination of one of my favorite snacks. I love dijon mustard, with the seeds in it, on crackers with sharp cheddar. I could get my fill with these wonderful looking crackers!

  11. I’ve frozen cheese because I had got loads back from Moscow once, & yes it got crumbly & lost its texture. Wish I’d known better then…these do look great! I will never freeze cheddar again, but will certainly make these! Have a great 2009! Cheers!!

  12. These look very good I think I am going to try them this weekend.

    When you freeze this dough. What do you do to prepare it for baking?

  13. The crackers look perfectly delicious. I’ve been thinking about making a savory cracker lately. I love dijon and mustard seed. Lovely photos!

  14. forget wheat thins–after all, they don’t contain mustard, the greatest, most versatile condiment of all time. these are fabulous.

  15. Rosa, thank you!

    Ana, thank you! Kisses to you, too :)

    Rita, as butter-rich cookies, these are crisp and tender. The mustard seeds add crunch.

    Aran, thank you very much!

    HoneyB, thank you! You are very wise. Now I’ve smarten up, too :)

    Y, I expected some perplexity here :) Why the heck is she buying more cheese than she needs? Well, we go to US once a month (we live close to the border) to buy our organic dairy in a natural grocer store (it is better there). The cheese doesn’t last for a month in a fridge, so, I thought the freezing might be a good idea to store it.

    Christy, thank you! Your new year resolutions sound like a lot of fun… compared to mine :)

    Linda, thank you! That’s true, they were good. I thought about quiches and pizzas for a moment. But I needed to utilize the whole pound of cheese at once.

    Kate, thank you! Same here, I don’t like to waste food. I hope you are feeling better. I will certainly visit your blog.

    Camille, thank you! You’ve just described one of my favorite snacks :)

    Deeba, thank you! They also taste quite good:) I’ll be glad if you make them. Happy New Year to you, too!

    Ramona, thank you! You’ve got two options here. You can either defrost the logs in the refrigerator overnight, or you can just slice the frozen ones and bake right away, just add about a minute to the baking time.

    Lisa, thank you!

    Grace, thank you! You are so right about mustard; can’t live without it.

  16. yep..I made the mistake about freezing cheese before! BIG MISTAKE!
    Love your crackers!

  17. These sound incredible. Mustard Cheddar crackers sounds so good, this is my boyfriend’s favorite flavor combination. Can’t wait to try. And props to you for salvaging your frozen cheese.

  18. These look just delicious. I am a big cheddar mustard fan. Never thought of doing my own crackers though!

  19. Those crackers look amazing! Great save on the cheese!

  20. Vera, these are so beautiful and perfectly shaped!
    I also freeze cheese for further use, but I usually grate it before that. Never noticed a change in it, but that’s probably because I always end up using it in baking :)

  21. These look really good, Vera. I’m always looking for another good cracker to make.

  22. Leslie, Abby, Gretchen, CookiePie, Miri, Eileen, thank you very much for your lovely comments!

  23. I hadn’t seen these in Gourmet, I really like the idea of these savory crackers/snacks. I really need to keep these in mind, I miss having crackers! The gluten-free ones just aren’t the same :).

  24. Sophie, any allergy sucks :( I’m speaking from experience… I hope you will find some substitute, so, you could enjoy crackers again.

  25. I never thought about adding mustard into a cracker. Interesting.

  26. Those crackers look very good, Vera. Now I know what to do with my cheese.
    Yes, I also froze some Cheddar cheese and it s crumbly and not very nice. :(

  27. I just made these and boy are they delicious. My only misgiving is that the recipe is a bit too big for my food processor, so the butter never got incorporated very well and my dough was quite streaky, and the resulting crackers fell apart pretty quickly. Fortunately i ate most of them before they broke, so it wasn’t a problem. would using the whole egg help keep them together better?

  28. Zenia, I’m glad you liked them :) The whole egg certainly can help to hold the dough together, but since your food processor is not large enough, I would rather made half of the recipe but still used 1 egg yolk. The yolks make the crackers so nicely tender; I prefer them over the whole eggs.

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