When I went down the road of crackers...or better yet, the road of how do I prepare an entire, epically filled meal without using any derivative of wheat possible? What for the entree -- not to mention the appetizers, desserts and side dishes? Well, one of those a-ha moments before that first epic- wheat free meals was when I starting churning out almond based crackers. I'll have to admit, I'm not the first to create an almond-based cracker. But it would be strange for anybody to come across another who has pushed sweet cacao nibs, rosemary (ok, this one may have been done before) shaved valrhona chocolate or now CHEESE! Never would I have thought of adding cheese to my already "spectacular" crackers (if I do say so myself) but when I first made my rosemary-sea salt variety, I, as well as others, could taste a hint of cheese when there wasn't any cheese added in the first place. I kept saying I'd make some for them with cheese....that was months ago. Then the day finally came. By chance, I acquired huge chunks of grana padano cheese -- beautiful and delicious Italian cheese, if I do say so myself. While this was not the cheese I was thinking I'd add to my crackers when I was first considering this whole cheese cracker number -- I still had these huge chunks of cheese in need of a place to call home. Born are the cheese crackers! There will be other varieties of the cheese crackers, for sure -- especially as friends keep asking for more and more of every variety I can churn out.

Hail to the cheese cracker!