Just like the original crackers made in the early 1800s, Castleton crackers are hand-rolled and cracked by hand (hence the etymology of the word “cracker”). Owner and founder Whitney Lamy takes great pride in doing things the old fashioned way and her methods have paid off! The New York Times Writes: “The folks in Castleton, VT...have nailed the texture perfectly: sturdy enough for spreading and dipping, but flaky enough for nibbling like potato chips.”
Available in two flavors!
Richmond Rosemary: aromatic rosemary gets combined with the crunchiness of cornmeal, then enhanced with a sprinkling of sea salt. Fantastic with an aged cheddar such as Cabot Clothbound Cheddar or Keen’s Cheddar. 6 oz box.
Windham Wheat: A simple, slightly buttery cracker with the added earthiness of whole wheat flour. Pairs well with with creamy Alpines such as a Swiss Gruyere or French Comte. 6 oz box.