Pistol Point Cheese Crackers – Marcella The Cheesemonger International Guilde des Fromagers
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Pistol Point Cheese Crackers

Words cannot express how happy it makes The Man and moi, your humble Feline Foodie, to have The Lady back in the kitchen, singing to the golden oldies or Rob Kaufelt, and making cheese treats…

Yesterday was an especially good day here at the manse. While wandering the internet and her favorite cheese maker sites, The Lady visited Appel Farms, a farmstead dairy in upper Washington State and found a recipe on their blog for Cheese Crackers. Unfortunately she didn’t have any Appel Farms Gouda in the manse but fortunately she did have Rogue Creamery’s new spicy Pistol Point.

She didn’t have 8 ounces of Pistol Point as needed for the recipe so she added a little Vincent Gouda… after discovering that The Man had scarfed down the Rogue Creamery’s Mt. Mazama, which she had decided would add a nice flavor… but alas, The Man, whose mother evidently never taught him the elegant art of sharing… thank goodness the cheese fridge is never empty here at the manse… so it was Vincent which rounded out the recipe…


1 cup all-purpose flour
1 tsp salt
¼ cup cold unsalted butter, cut into small pieces
8 ounces grated Rogue Creamery’s Pistol Point (the chipolte adds just a dash of kick to this recipe)
3 – 4 Tbsp ice water (The Lady only used 3, adding one Tablespoon at a time)


Pre-heat oven to 350 degrees.

Place the flour, salt, and butter in a food processor.  Pulse until the mixture resembles coarse meal.  Add the cheese a little at a time, pulsing after each addition, until the mixture again resembles coarse meal.

Add the water, one tablespoon at a time, until the dough forms a ball.  Pulse between each addition and be careful not to add too much water.

Form the dough into two balls and wrap each in plastic wrap.  Chill for at least one hour or up to 24 hours.

Using one dough ball at a time, roll the dough to about 1/8 inch thick.  Cut the dough into small shapes, with whatever method you prefer and transfer to a baking sheet.

Bake at 350 degrees for 15-20 minutes or until golden brown, keep an eye on them after 10 minutes, they can overcook quickly.

When all the crackers are done, turn off the oven and pile the crackers onto a baking sheet.

Put the crackers back into the warm oven for anywhere from an hour to overnight, this will make them crispy.  The time it takes varies depending on how big and how thick the crackers are.

Thanks to the fine folks at Appel Farms for sharing this yummy recipe…


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