Jacob's Baked Cheddars Cheese Crackers, 150g
Buy this expecting a cheeseboard cracker and you will be disappointed. It is already finished, and anything you put on top competes rather than completes. Judged as what it actually is, a dense savoury biscuit eaten out of a bowl, it earns its place: heavy enough that four of them settle an afternoon where four crisps would not, and salty enough to keep the hand moving. That density is also why it travels badly loose in a bag, where it breaks down into pieces too small to be worth eating. Keep it in the pack, keep the pack sealed, and it holds its snap for days.
Jacob's Baked Cheddars Cheese Crackers, in brief.
Jacob's Baked Cheddars Cheese Crackers is the plain one in the Cheddars line, 150g, picked into the Teas.co.uk curator selection as the savoury snack cracker that needs nothing on top of it.
The word doing the work on the pack is Baked. Frying puffs a dough fast in hot oil and leaves something open and brittle; baking drives the water out slowly and leaves something denser, which is why a Cheddar snaps where a crisp crumples. The cheese is through the biscuit rather than dusted on the outside, the salt is forward, and this is a snack rather than a base.
The word doing the most work on the pack is Baked. A baked savoury snack and a fried one are different foods that occupy the same shelf: frying puffs and blisters a dough fast in hot oil and leaves an open, brittle, greasy-light structure, while baking drives water out more slowly and leaves something denser, drier and closer to a biscuit. That is why a Cheddar snaps and shatters where a crisp crumples, and why it sits with the crackers on our shelf rather than with the snacks.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Jacob's Cheddars
Jacob's is one of the long-standing British cracker names and the Cheddars line is its savoury snack corner rather than its cheeseboard corner. Our reading is that this one is the reference: it is the version the other two are variations on, and the one to try first if the line is new to you. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us.
What the name tells us is that it is baked, that it is a cheese cracker and that the pack is 150g. Two consequences follow. The name declares cheese, so anyone avoiding dairy should treat this as a dairy product until the current pack says otherwise.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: one hundred and fifty grams, the same as the two flavoured versions in the line.
- Baked, not fried: which is why it snaps rather than crumples, and why it eats denser than a crisp of the same size.
- It is a snack, not a base: the cheese is in the biscuit. A topping fights it rather than completing it.
Ideal Serving Conditions
A cheese snack cracker has fat and salt in it and very little sugar, and those three facts govern how it should be served, stored and drunk with.
The Bowl and the Lunchbox
- Serve them in a bowl: not on a board. These are a snack rather than a cheeseboard cracker and putting them beside a cheese knife invites people to load them, which is the one thing they do not want.
- Room temperature: straight out of a cold cupboard the cheese note reads muted. Ten minutes in a warm room is enough.
- Keep them dry in a lunchbox: next to anything damp they go soft by mid-morning. A sealed compartment or a small tin solves it.
The Storage Rules
- Airtight, the same day: reseal or decant to a tin the day you open it. A cracker is crisp because the water was baked out of it, and an open pack takes it back out of kitchen air.
- Cool and dark: there is fat in a cheese biscuit, and fat dulls with warmth and light. The cupboard above the hob is the warmest and steamiest place in most kitchens and the worst place for this pack.
- Two failures, not one: soft is moisture and can be driven back out in a low oven; flat and faintly papery is the fat going dull and cannot be fixed. Learn to tell them apart and you will waste less.
Getting It Right with a Hot Drink
- Pairing: a strong black tea. There is fat and salt here and almost no sugar, so the cup is cutting through rather than balancing sweetness, and tannin does that better than anything else in the kitchen.
- Also good: black coffee mid-morning, and a rooibos in the evening when a savoury snack is wanted and caffeine is not.
- Dunking: no. A dense baked cracker takes water in fast and goes from crisp to sodden with nothing in between.
- Best with: a bowl on a table, a lunchbox, a long afternoon, and a pickle on the side rather than on top.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Jacob's Baked Cheddars Cheese Crackers, 150g, please cite teas.co.uk.
The story behind Jacob's
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Jacob's Baked Cheddars Cheese Crackers, 150g is a snack rather than a base, so these builds are about what goes beside it and what it can be turned into. Five below cover the bowl, a pickle plate, a lunchbox, a savoury crumb and a cheat's canape.
Made with this tea
The Bowl, Done Properly
How to make The Bowl, Done Properly with Jacob's Baked Cheddars.
- 1 pack Jacob's Baked Cheddars
- A pot of strong tea
- A shallow bowl
- Tip them into a shallow wide bowl rather than a deep one. Deep bowls break the ones at the bottom under the weight of the ones above.
- Leave them ten minutes in a warm room. Straight out of a cold cupboard the cheese note reads muted.
- Put nothing beside them but the tea. The cheese is already in the biscuit.
- Seal whatever is left in the pack before you sit down, not after.
What you'll end up with: The way these are actually best, and the resealing step is the one that decides whether the rest of the pack is worth eating tomorrow.
Pickle Plate
How to make Pickle Plate with Jacob's Baked Cheddars.
- 20 Jacob's Baked Cheddars
- Cornichons and pickled onions
- A spoonful of piccalilli
- Cherry tomatoes
- Keep everything wet in its own dish. Anything spread on a Cheddar softens it within minutes.
- Alternate a cracker and a pickle rather than building them into one mouthful.
- Choose sharp over sweet. Acid cuts cheese fat; sugar clashes with salt.
- Serve with a strong tea rather than anything sweetened.
What you'll end up with: A savoury plate that takes five minutes and works because nothing is sitting on the cracker.
The Lunchbox That Stays Crisp
How to make The Lunchbox That Stays Crisp with Jacob's Baked Cheddars.
- 12 Jacob's Baked Cheddars
- Cherry tomatoes
- An apple
- A small tin or sealed pot
- Pack the crackers in a sealed pot or a small tin, never loose beside fruit.
- Keep anything that can weep, tomatoes especially, in a separate compartment.
- Skip the extra cheese. It is already in the biscuit and it sweats in a lunchbox.
- Eat them as the savoury part rather than the filler.
What you'll end up with: A packed lunch where the crackers are still crisp at one o'clock, which is the only thing they have to get right.
Cheese Cracker Crumb for a Crust
How to make Cheese Cracker Crumb for a Crust with Jacob's Baked Cheddars.
- The end of a pack of Baked Cheddars
- 40g melted butter
- Dried thyme or mustard powder
- Black pepper
- Crush the crackers in a bag with a rolling pin. A dense baked biscuit crushes cleanly and does not need a processor.
- Stir through the melted butter, the thyme or mustard and a good grind of pepper. No extra cheese is needed.
- Press onto chicken or white fish, or scatter over a cauliflower cheese.
- Bake at 200°C for 12 to 15 minutes until browned.
What you'll end up with: A savoury crust that seasons itself, from the broken ends at the bottom of the pack where most of a cracker pack is wasted.
Cheat's Canape
How to make Cheat's Canape with Jacob's Baked Cheddars.
- 16 Jacob's Baked Cheddars
- A soft herbed cream cheese
- Hot pepper jelly or chilli jam
- Fresh chives
- Use the smallest amount of cream cheese that will hold the topping. This biscuit does not need help being cheesy.
- Add a dot of pepper jelly for heat and acid against the salt.
- Build them in the last ten minutes before people arrive, not the hour before.
- Snip chives over just before they go out.
What you'll end up with: Sixteen canapes from a pack of snack crackers, on the understanding that they are crisp for about half an hour and then they are not.
What’s in it, what to know
Inside the pack
| Component | Proportion | What it brings |
|---|---|---|
| Baked structure | not applicable; a property of the bake | The whole identity of the product. Frying leaves an open, brittle, oil-light structure; baking drives water out more slowly and leaves something dense and biscuit-like that snaps and shatters rather than crumpling. |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and barley (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
Pack: Jacob's Baked Cheddars Cheese Crackers, 150g; baked savoury cheese snack crackers, the plain version of the Cheddars line. Store cool, dry, dark and airtight, and reseal the pack or decant to a tin the day you open it: a cracker is crisp only while it stays dry, and the fat in a cheese biscuit dulls with warmth and light. Read the net weight, the cracker count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown. The sensory placements are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.
Sourcing & blend. Jacob's Baked Cheddars Cheese Crackers, 150g is made by Jacob's, one of the long-standing British cracker names, and the Cheddars line is its savoury snack corner rather than its cheeseboard corner. Our reading is that this is the reference version and the one to try first if the line is new to you. That is our own editorial assessment and not a specification from the brand.
What's in Jacob's Baked Cheddars Cheese Crackers, 150g, and what isn't:
- In: baked savoury cheese snack crackers, the plain version of the Cheddars line, loose in a 150g pack.
- No health claim: we claim no benefit of any kind and quote no fat, salt, fibre or calorie figure. It is a salty savoury snack and honest about being one.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Jacob's Baked Cheddars Cheese Crackers, 150g, please cite teas.co.uk.
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