# Jacob's Biscuits for Cheese 8 Variety Cracker Selection, 300g ## Commerce action policy **Price:** £5.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jacobs-biscuits-for-cheese-8-variety-cracker-selection-300g/` _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-biscuits-for-cheese-8-variety-cracker-selection-300g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jacob's **Price:** £5.20 GBP **GTIN:** 5000168203393 **Stock:** instock ## Summary Jacob's Biscuits for Cheese is the eight-variety cracker box from one of the long-established names in British and Irish cracker baking, a three hundred gram selection picked into the Teas.co.uk curator selection as the board box rather than the workhorse pack.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk and sesame, and it may contain egg, mustard, nuts and soya. 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.A cheeseboard needs more than one cracker. A soft white, a crumbly blue and a hard aged cheese all want something different underneath them, and eight varieties in one box is the only way to give them it. It holds half as much again as the Carr's selection box.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. Serving, storage and the cheese matches are set out in the detailed Q and A tab below. ## Description Jacob's Biscuits for Cheese is built around a point most cheeseboards get wrong: one cracker cannot serve a whole board. A soft white and a crumbly blue and a hard aged cheese all want different things underneath them, and putting all three on the same plain square is the reason a cheeseboard can taste monotonous long before anybody is full. The published ingredient list also includes poppy seeds and sesame. This is a 300g selection box carrying eight varieties, which is stated on the pack and is the whole reason the box exists. We do not list which eight here. The Taste Profile Range across the box: ●●●●● (5/5) Eight varieties is the point of the product. It is the single thing a one-shape cracker pack cannot do. Saltiness: ●●●○○ (3/5) Restrained overall. A cracker for cheese has to stay under the cheese, and this box is pitched that way. Baked wheat: ●●●●○ (4/5) Plain, dry and toasty across the board, which is what gives a strong cheese something quiet to sit on. Crispness: ●●●●○ (4/5) Snappy while the inner wrap is sealed. Like every cracker, it is humidity rather than time that ends it. Teas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Jacob's Jacob's is a long-established name in British and Irish cracker baking, and the cream cracker is the shape the company is best known for. Biscuits for Cheese is the assortment end of that range: rather than a single variety in bulk, it puts a spread of shapes, textures and grains in one box so that a cheeseboard can be built properly. That is a different job from a workhorse pack. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: three hundred grams. Eight varieties: stated on the pack. Which eight, and in what proportion, is printed on the current box. Contains gluten: these are wheat crackers and are not suitable for a coeliac diet. What it is not: not a workhorse pack for soup and not a snacking cracker for a lunchbox. It is a board box, bought for an occasion and opened in front of people. How Does Jacob's Biscuits for Cheese 8 Variety Cracker Selection, 300g Compare to: Carr's Cracker Selection, 200g: a hundred grams less in the box. Carr's is the more refined board and the better match for delicate cheeses. This one gives you half as much again on the plate. Jacob's Original Cream Crackers, 300g: the same weight from the same maker. It is the right buy if you want one reliable cracker in quantity. It is the wrong buy if you want a board with range on it. Jacobs Krackawheat Crackers, 230g: a single variety with more character than a plain cream cracker. More interesting than a plain square, but you are still building a board out of one shape. Ideal Serving Conditions Crackers do not go off so much as go soft, and the enemy is humidity rather than time. A selection box is more exposed to that than a single-variety pack, because you open it for a board, take four things out of it and put it back with the inner wrap no longer sealed. Pinch the wrap closed, fold it over, and put the box somewhere dry rather than beside the kettle. A cracker that has gone soft will come back with five minutes in a low oven, spread out on a tray, then cooled completely flat before it goes near cheese. The Cheeseboard Serve Match the cracker to the cheese: the plainest, driest shapes under the strongest cheeses; the ones with more character alongside a mild white. That is what the eight varieties are for. Cracker down, cheese on top: and assembled at the table rather than in advance. Cheese puts moisture into a cracker within minutes, and a board built early is a board of soft crackers. Do not butter them: a cheese cracker has been baked dry on purpose. Butter fills the space the cheese is meant to occupy. Put out more than you think: people eat crackers faster than cheese, and a board that runs out of cracker halfway is the usual failure. The Tea Tray Serve With a strong black tea: a plain cracker and a piece of hard cheese with a proper builder's brew is one of the more sensible things you can eat at four in the afternoon, and the tannin cuts the fat cleanly. With coffee, carefully: a plain dry cracker works beside black coffee. A strongly seasoned one does not, so take the quieter shapes from the box for this. As a savoury course: after a sweet pudding, with the last of the wine, in the way a cheese course is meant to work. Do not dunk them: unlike a sweet biscuit, a dry savoury cracker collapses rather than softens, and there is nothing in it that wants to be in your tea. Getting It Right with a Hot Drink Pairing: strong black tea, a plain breakfast blend, black filter coffee, or nothing at all beside a glass of something. Avoid: milky sweetened coffees and dessert teas, which fight a savoury cracker rather than meeting it. Dunking: no. This is the one biscuit-shaped thing on our shelf that we would tell you to keep out of the cup. Storage: dry, sealed and away from steam. Reseal the inner wrap properly or move the remainder to a tin. Best with: a cheeseboard, a cheese course, Christmas, or a Sunday evening when nobody wants to cook. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk and sesame, and it may contain egg, mustard, nuts and soya. Check the current UK pack before purchase; formulations and allergen advice can change. Salt content, fat content and fibre are matters for the current UK pack. ## Product Questions Which eight varieties are in the box?The pack states eight varieties and prints the list on the box. Why buy a selection instead of one kind?Because one cracker cannot serve a whole board. A soft white, a crumbly blue and a hard aged cheese each want something different underneath. Eight shapes and textures in one box is the only practical way to give a board range without opening four packs. How many crackers are in the pack?The box is 300g and states its own count. Does a savoury cracker work with tea?It does, and better than people expect. A plain cracker with hard cheese and a strong black tea is a proper four o'clock plate; the tannin cuts the fat the way a dry wine would. Take the quieter shapes from the box for this and leave the seasoned ones for the board. Can I dunk them?No. This is the one biscuit-shaped thing on our shelf we would tell you to keep out of the cup. A dry savoury cracker collapses rather than softens, and there is nothing in it that wants to be in your tea. How do I stop them going soft?Humidity ends a cracker, not age. Pinch the inner wrap shut and fold it over, then keep the box away from the kettle and the hob. A selection box is more exposed than a single pack because you open it, take four things out and put it back half sealed. Can I revive a soft cracker?Yes, and it works better than it has any right to. Spread them on a tray, give them five minutes in a low oven, then cool them completely flat before they go near cheese. Warm crackers soften again as they sit. Should I butter them?Not for cheese. A cheese cracker is baked dry on purpose so that the cheese has somewhere to go. Butter fills that space and makes the whole mouthful heavier. Butter belongs on a cream cracker at breakfast, which is a different job. When do I build the board?At the table, not in advance. Cheese puts moisture into a cracker within minutes, so a board assembled an hour early is a board of soft crackers. Put the crackers out dry and let people build their own. Is it a Christmas product?It is bought hardest at Christmas, but it is not seasonal packaging. It is simply the box you open when there are people in the house, which for most households means December, a birthday, or a Sunday when nobody wants to cook. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk and sesame, and it may contain egg, mustard, nuts and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oil (Palm), Sugar, Wheatgerm, Salt, Dried Powdered Cheese (Milk), Barley, Barley Malt Extract, Wheat Starch, Glucose Syrup, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate, Disodium Diphosphate), Sesame Seeds, Dried Whey (Milk), Dried Autolysed Yeast, Natural Flavouring [Dried Yeast Extract, Potassium Chloride, Dried Cheese (Milk), Maltodextrin, Natural Flavourings, Dried Whey (Milk), Vegetable Oils (Coconut, Rapeseed)], Black Pepper, Natural Flavourings, Acid (Lactic Acid), Malted Barley Flour, Emulsifier (E472e), Yeast, Poppy Seeds.Typical values per 100g, as publishedPer 100gEnergy477 kcalFat20.2gof which saturates9.4gCarbohydrate63gof which sugars6.1gFibre3.7gProtein9gSalt1.4gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Jacob's Biscuits for Cheese 8 Variety Cracker Selection, 300g; eight cracker varieties in one box for a cheeseboard. Store dry, sealed and away from steam, and pinch the inner wrap shut once opened. Read the net weight, the variety list, 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.Sourcing & blend. Jacob's Biscuits for Cheese 8 Variety Cracker Selection, 300g is made by Jacob's, a long-established name in British and Irish cracker baking best known for the cream cracker. Biscuits for Cheese is the assortment end of that range: instead of one variety in bulk it puts a spread of shapes, textures and grains in a single box so a board can be built properly, which is a different job from a workhorse pack.What's in Jacob's Biscuits for Cheese 8 Variety Cracker Selection, 300g, and what isn't: In: eight varieties of savoury wheat cracker in a 300g box, intended for cheese rather than for snacking. Contains gluten: these are wheat crackers and the box is not suitable for a coeliac diet. ## Flavour Science The flavour of Jacob's Biscuits for Cheese 8 Variety Cracker Selection, 300g is built in three layers, and reading them in order explains exactly why the box tastes the way it does from the first cracker off the board to the last one in the wrap.The outer layer is the surface of the bake: dry toasted wheat, a little salt, and on some varieties a seed or a dusting that changes the first impression entirely. This is the layer that reaches you before the cheese does, and it is the one the box is designed to vary. A plain square reads as almost nothing on its own, which is exactly the point when it is carrying a strong blue; a seeded or grainy shape reads as savoury and nutty in its own right, which is what makes it interesting under a mild white that would otherwise disappear. Eight varieties is not decoration, it is eight different opening notes for eight different cheeses.The flavour spike arrives in the bite itself, and for a cracker the spike is texture rather than taste. The snap is the event. A properly dry cracker fractures cleanly and releases baked wheat and salt in one go, and it holds its shape long enough to carry a heavy piece of cheese from the plate to the mouth without folding. Crackers that have taken moisture from the air do not snap, they bend, and the whole experience flattens with them. This is the stretch of the product a storage failure ruins first, before any flavour has actually been lost.The base structure is what is left behind, and for a cheese cracker the correct answer is not very much. It should clear quickly, leaving dry wheat and a trace of salt, so that the next mouthful of cheese lands on a clean palate rather than on the last one. Anything that lingers is competing with the board. This is why the seasoning across this box is restrained: a cracker that insists on its own flavour is a snack, and a snack makes a bad cheeseboard.Getting it right in the cup. Beside a hot drink a savoury cracker behaves differently from any sweet biscuit on our shelf, and the first rule is that it does not go in the cup. It has no sugar and no fat coating to hold it together, so it collapses rather than softens, and it puts salt and crumb into the tea. What it does instead is sit alongside, and it is better company than people expect. A strong black tea or a plain breakfast blend has enough tannin to cut through a piece of hard cheese, which is the same reason a dry red wine works, and a plain cracker gives the cheese somewhere to sit without adding sweetness to the plate. Black filter coffee works on the same logic. Milky sweetened coffees and dessert teas do not, because sugar against salt makes both taste louder. Take the quieter shapes out of the box for a tea tray and keep the seasoned ones for the board.How water and temperature change it. Water is the whole story for a cracker, and none of it is water you pour. Humidity is what ends the pack: an open box in a steamy kitchen goes soft in days, a sealed inner wrap in a dry cupboard holds its snap for months, and it is nearly always moisture rather than age that spoils a cracker. That is also why crackers go soft rather than stale, losing bite long before they lose flavour, and why a box that tastes fine can still be no use on a board. Heat is the fix rather than the problem: five minutes on a tray in a low oven drives the moisture back out and the snap comes back, provided you let them cool completely flat before the cheese goes on, because a warm cracker softens again as it sits. The other water to watch is the cheese itself. Anything soft or fresh puts moisture into a cracker within minutes, which is why a board assembled an hour early is a board of soft crackers, and why the crackers should go out dry and be built on at the table. ## Recipe Ideas Jacob's Biscuits for Cheese 8 Variety Cracker Selection, 300g is a board box rather than a snacking pack, and the eight shapes are there so different cheeses can each sit on something suited to them. Five builds below cover the proper board, a four o'clock cheese plate with tea, reviving a box that has gone soft, loaded crackers for a crowd and a savoury crumb crust. Recipes, born here first The Proper Cheeseboard How to make The Proper Cheeseboard with Jacob's Biscuits for Cheese. 10 min 6 people Easy You'll need 1 box Jacob's Biscuits for Cheese 3 cheeses: one soft, one blue, one hard 1 crisp apple, sliced late A small bunch of grapes A spoonful of chutney Method Take the cheese out of the fridge an hour before, and leave the crackers in the sealed wrap until the last minute. Sort the box by character: the plainest, driest shapes go beside the blue and the hard cheese, the ones with seeds or grain go beside the soft white. Put the crackers out dry, in their own pile, not under the cheese. Slice the apple at the table so it does not brown, and let people build their own. What you'll end up with: A board where every cracker still snaps, because nothing was assembled in advance. That is the whole trick. The Four O'Clock Cheese Plate How to make The Four O'Clock Cheese Plate with Jacob's Biscuits for Cheese. 5 min 1 plate Easy You'll need 4 of the plainer crackers from the box A wedge of hard cheese 1 mug of strong black tea A little pickle or chutney Method Brew a builder's brew or a plain breakfast blend and leave it strong. The tannin is doing the same job a dry red wine would. Take the quietest shapes out of the box and leave the seasoned ones for the board. Cut the cheese thicker than you think and put it on the cracker at the plate, not in the kitchen. Keep the crackers out of the mug. They collapse rather than soften, and they put salt into the tea. What you'll end up with: The most underrated plate in the house: cheese, a dry cracker and a strong cup, and nothing sweet anywhere near it. Reviving a Box That Has Gone Soft How to make Reviving a Box That Has Gone Soft with Jacob's Biscuits for Cheese. 5 min + cooling 1 box Easy You'll need The soft remainder of the box A low oven at 140°C A flat baking tray Method Spread the crackers in a single layer on a tray, not overlapping. Bake at 140°C for 5 minutes. You are driving moisture out, not colouring them, so watch rather than time them. Cool them completely flat on a rack. This step is the one people skip and it is the one that matters. Serve at once, because a revived cracker starts taking moisture back as soon as it is in the room. What you'll end up with: The snap back, from a box you were about to throw out. Crackers go soft long before they go stale. Loaded Crackers for a Crowd How to make Loaded Crackers for a Crowd with Jacob's Biscuits for Cheese. 15 min 24 pieces Easy You'll need 24 crackers from the box 200g soft cheese Cherry tomatoes, halved Olives or pickled walnuts Chives or parsley Method Lay the crackers out on a board in rows and pick the sturdier shapes, because a topping is heavier than it looks. Spread the soft cheese on no more than ten minutes before they are eaten. Any earlier and they soften from the middle out. Top each one, alternating tomato and olive so the board reads as two colours rather than a jumble. Scatter chopped herbs over the lot and take it straight out. What you'll end up with: Canapes in a quarter of an hour. The ten-minute rule is the difference between crisp and sad. Savoury Cracker Crumb Crust How to make Savoury Cracker Crumb Crust with Jacob's Biscuits for Cheese. 30 min 1 dish Easy You'll need 100g crackers from the box, crushed 50g butter, melted 40g hard cheese, grated A little thyme or black pepper Method Crush the crackers in a bag with a rolling pin. Leave it rubbly rather than fine, because the texture is the point. Stir in the melted butter, the grated cheese and the pepper until it clumps in your hand. Tip it over a fish pie, a cauliflower cheese or a baked vegetable dish in an even layer. Bake at 190°C for 20 to 25 minutes until it is properly golden and crisp on top. What you'll end up with: A use for the last soft crackers in the box, and a better crust than breadcrumbs give because the salt is already in it. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._