# Jacob's Baked Cheddars Cheese Crackers, 150g ## Commerce action policy **Price:** £2.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jacobs-baked-cheddars-cheese-crackers-150g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/jacobs-baked-cheddars-cheese-crackers-150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jacob's **Price:** £2.40 GBP **GTIN:** 000050168101 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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. ## Description Jacob's Baked Cheddars Cheese Crackers is the plain one in the Cheddars line, and the plain one is where the line should be judged. It is a savoury snack cracker rather than a cheeseboard cracker: the cheese is in the biscuit, the biscuit is thick enough to be its own snack, and nobody buys a pack of these to put something on top. One hundred and fifty grams. 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. The Taste Profile Savoury Cheese: ●●●●○ (4/5) Through the whole biscuit rather than dusted on the outside, which is what separates a baked cheese cracker from a coated snack. Salt: ●●●●○ (4/5) Forward, and deliberately. This is a snack rather than a base, and a snack is allowed to be salty. Hard Snap: ●●●●○ (4/5) Dense and brittle rather than light and puffed. Baked, not fried, and the bite tells you so. Versatility: ●●●○○ (3/5) It is a snack. It goes in a bowl, a lunchbox or a hand, and it does not want a topping. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Jacob's Baked Cheddars Cheese Crackers, 150g Compare to: Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g: the third in the line at the same weight. Smoke is a top note that sits over everything else, so that one is the most assertive of the three and the one that changes what it drinks with. Jacob's Baked Cheddars Cheese Biscuits Twin Pack 2x150g: the same biscuit in twice the quantity. If you already know you like them, that is the one to buy. This single pack is the one to start with. 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. Safety And Purity Ingredients and dietary suitability: 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. What we are saying is that a product called a cheese cracker should be treated as a dairy product by anyone avoiding milk. It is a salty savoury snack and it is honest about being one. ## Product Questions What does Baked mean here, and does it matter?It matters more than it sounds. Frying puffs a dough fast in hot oil and leaves an open, brittle structure; baking drives the water out more slowly and leaves something denser and closer to a biscuit. That is why these snap and shatter where a crisp crumples. Should I put cheese on them?No. The cheese is already through the biscuit, so a topping fights it rather than completing it. If you want something alongside, a pickle or a cornichon on the side does more than anything spread on top. Do they survive a lunchbox?Only if they are kept dry. Next to anything damp they go soft by mid-morning. A sealed compartment or a small tin is the whole fix. Why has my pack gone soft?It has taken water out of the kitchen air. A cracker is crisp because almost all the moisture was baked out of it, and an open pack reverses that within days. Reseal or decant to a tin on the day you open it. Can a soft one be saved?Softness can: a few minutes on a tray in a low oven drives the water back out. Flat and faintly papery cannot — that is the fat going dull with warmth and light, and it means the pack is finished. How many are in the pack?The pack is 150g and states its own count. How does it differ from the Red Leicester and Smoked versions?Same weight, different top note. Red Leicester as a cheese is milder, sweeter and nuttier than a mature cheddar; smoke sits over everything else and is the most assertive of the three. This plain one is the reference. Where is it made?Jacob's is a long-established British biscuit name, which is company heritage rather than a statement about where this pack was baked. The pack carries the manufacturing details. Which drink goes with it?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. ## Ingredients & Nutrition 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.ComponentProportionWhat it bringsBaked structurenot applicable; a property of the bakeThe 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.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. ## Flavour Science The flavour of Jacob's Baked Cheddars Cheese Crackers, 150g is built in three layers, and reading them in order explains exactly why the cracker tastes the way it does from the first bite to the last swallow.The outer layer is the baked surface, and the thing to understand is that there is nothing sitting on it. A coated snack puts cheese powder on the outside, so the savoury hit lands on the tongue before the biscuit does. Here the cheese is in the dough and browns with it, which means the opening note is baked rather than raw: rounder, toastier and less sharp than a cheese dust, and closer to the smell of a cheese scone than of a cheeseboard. It is also why these do not leave your fingers orange.The flavour spike is salt and savour together in the middle of the bite, and it is unapologetic. There is no sugar to speak of, nothing sweet balancing anything, and the cheese note is spread evenly through the biscuit rather than arriving in a layer. That evenness is what makes these a snack you eat a lot of: a coated cracker front-loads its flavour and fades, whereas a baked-in one tastes the same in the last third of the biscuit as in the first, which is oddly important and almost never mentioned.The base structure is density, and it is where baked and fried part company for good. Frying drives water out of a dough explosively in hot oil, puffing and blistering it into an open, brittle structure that crumples under the tooth. Baking drives the same water out more slowly, so the structure stays closed and the result is a dense biscuit that snaps and shatters instead. That density is why a Cheddar feels more substantial than a crisp of the same size, why it survives a bowl on a table better than a crisp does, and why it takes water in fast and goes sodden rather than soggy if you ever try to dunk one. The finish is long and salty and asks for the next one.Getting it right in the cup. This is a dry-eating cracker and the cup belongs beside it. Dunking is pointless: a dense baked biscuit takes water in fast and goes from crisp to sodden with nothing in between. What the drink is doing here is clearing fat and salt from the palate, and that is a job for tannin rather than for sweetness. A strong black tea is the obvious answer and a milky builder's brew works nearly as well. A black coffee does the same job mid-morning. A rooibos handles the evening without caffeine. The drinks to avoid are sweetened ones: sugar against salt and cheese fat reads as a clash rather than a contrast, which is why a sweetened iced tea alongside these is the one combination that consistently disappoints.How water and temperature change it. Crackers stale backwards compared with bread. Bread goes hard because it loses water; a cracker goes soft because it gains it, so an open pack is taking water vapour out of the kitchen air from the moment the seal breaks. A dense baked biscuit is slower to do this than a thin crispbread, which is a small mercy, but it still happens within days in a steamy kitchen. Running alongside that is a second and slower failure: the fat in a cheese biscuit dulls with warmth and light over weeks, and a pack past its best tastes flat and faintly papery rather than simply limp. The two are worth telling apart because only one is fixable. A soft cracker comes back crisp after a few minutes on a tray in a low oven, cooled flat before you touch it. A dull one is finished. Prevention is the same for both: airtight on the day you open the pack, cool, dark, and nowhere near the cupboard above the hob. ## Recipe Ideas 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. Recipes, born here first The Bowl, Done Properly How to make The Bowl, Done Properly with Jacob's Baked Cheddars. 2 min 4 people Easy You'll need 1 pack Jacob's Baked Cheddars A pot of strong tea A shallow bowl Method 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. 5 min 2 people Easy You'll need 20 Jacob's Baked Cheddars Cornichons and pickled onions A spoonful of piccalilli Cherry tomatoes Method 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. 3 min 1 lunchbox Easy You'll need 12 Jacob's Baked Cheddars Cherry tomatoes An apple A small tin or sealed pot Method 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. 15 min 1 jar Easy You'll need The end of a pack of Baked Cheddars 40g melted butter Dried thyme or mustard powder Black pepper Method 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. 8 min 16 canapes Easy You'll need 16 Jacob's Baked Cheddars A soft herbed cream cheese Hot pepper jelly or chilli jam Fresh chives Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._