Smoky, Cheesy, and Good for Sharing: Bacon Cheese Crackers Recipe
If you’re looking for cheese recipes that bring good flavor in small bites, these bacon cheese crackers are a fine choice.
They’re crispy, smoky, and full of that hearty cheese taste we enjoy here on the farm. We made them using Goot Essa Der Smoked Alpen Cheese, a cave-aged Alpine-style cheese with just the right touch of smokiness to make this recipe something special.
Bacon Cheese Crackers
Prep: 15 minutes | Chill: 30 minutes | Bake: 12–15 minutes | Yields: About 40 crackers
You’ll need:
- 1 cup shredded Goot Essa Der Smoked Alpen Cheese
- 6 slices bacon, cooked and crumbled
- 1 cup flour
- 6 tablespoons cold butter
- 1/4 teaspoon smoked paprika (optional)
- 1/8 teaspoon garlic powder
- 1–2 tablespoons cold water
How to make them:
- Place cheese, flour, butter, and spices in a food chopper or processor. Pulse until it looks like coarse crumbs.
- Add in the bacon and give it a few more turns.
- Drizzle in water slowly, just enough for the dough to come together.
- Shape into a log and chill for 30 minutes.
- Cut into thin rounds and bake at 375°F for 12–15 minutes.
- Let cool and enjoy with good company.
A Word About Goot Essa
At Goot Essa, we make our cheeses by hand, using milk from our own cows and time-honored methods.
We believe in keeping things simple and wholesome—just good food made the right way. When you choose our cheese, you’re helping farm families continue the work we’ve done for generations.
You’re always welcome to stop by our farm store in Howard, Pennsylvania, or give us a ring. We’d be glad to help you find just the right cheese for your table.
Frequently Asked Questions
Can I make these crackers ahead of time?
Yes, you surely can. The dough keeps well in the icebox for a day or two. You can also freeze it and bake when needed.
What other Goot Essa cheeses could I use?
We like using what we have on hand. Der Alpen or Mountain Valley Sharp Cheddar work really nice. Mixing two cheeses gives a good, rich flavor.
Do I need to store them in the fridge after baking?
No, just keep them in a tight jar or tin on the counter. They stay fresh for several days, if they last that long.