A couple of weeks ago, I went to the local cheese and wine shop to pick up some Spanish Chorizo for Paella. Evan became excited as we passed by the cheese counters, so I let him pick out one to try. He walked back and forth in front of the counters before finally pointing to one. He picked out Saint Andre. At this point, I had never tried or even heard of Saint Andre, so I am not really sure why it caught his attention. I brought a half pound wedge home and googled what to do with it. It just so happens that Evan picked out one of the most decadent cheeses available. Saint Andre is a triple creme cow’s milk cheese with a fat content of 70-75%. Butter has 80% for comparison. It is best served on bread or crackers. I had just made a baguette a couple of days prior, so decided to try homemade crackers. These Soda Crackers were perfect for the job.
If you don’t have cake flour available, you can use all purpose flour in a pinch. More water will probably need to be added to develop the dough.
Make sure you prick the crackers with a fork before baking. I forgot and they puffed a little in the oven.
You can leave the crackers plain or sprinkle with salt and dried herbs. I left them plain since I was using them purely as a vehicle for cheese. Coarse or kosher salt, rosemary, or herbes de provence would make great toppers.