a glass bowl full of Cheddar Cheese Crackers Made with fresh milled flour and a few of the cheez-it type crackers have fallen out of the bowl
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Easy Cheddar Cheese Crackers Made With Fresh Milled Flour

These easy Cheddar Cheese Crackers made with fresh milled flour taste just like the iconic Cheez-It cracker! I used a mix of spelt and soft white wheat flour, along with some butter, and sharp cheddar cheese! This recipe makes quite a bit, and they were so good! I only have a handful left a day later!

a glass bowl full of Cheddar Cheese Crackers Made with fresh milled flour and a few of the cheez-it type crackers have fallen out of the bowl
These Cheddar Cheese Crackers made with fresh milled flour taste just like a Cheez-It cracker! They are so good and were gone in one day!

What Type Of Cheese Will Work For This Cracker Recipe?

I used a block of sharp cheddar cheese to make these cheese crackers, but if you like a super tangy cheese cracker, you could use an extra sharp cheddar cheese. If you prefer a more mild flavor, try medium or mild cheddar. But, I think there are so many more options we could try other than cheddar cheese! I am already thinking of different flavors in my head! Let me know in the comments if you try any of these flavors instead, and how they turned out! I would love to know.

  • Parmesan: Parmesan cheese would add a salty and nutty flavor to your crackers.
  • Swiss: Swiss cheese offers a mild and slightly sweet flavor that can complement your crackers nicely.
  • Pepper Jack: If you want a bit of heat in your crackers, consider using pepper jack cheese.
  • Asiago: Asiago cheese has a nutty and somewhat tangy flavor, which can make your crackers unique and delicious.
  • Monterey Jack: Monterey Jack cheese is mild and melts well, making it a good option for cheese crackers. It pairs nicely with other flavors.

So, you can use a single type of cheese or combine several for a more complex flavor profile. Experiment with different cheeses to find the combination that suits your taste best. Enjoy experimenting with different cheese and seasoning combinations to create your perfect cheese crackers, and let me know in the comments!

hands holding a fresh milled flour cheese cracker dough ball wrapped in plastic wrap
This is the Fresh Milled Flour Cheese Cracker dough getting ready to chill in the fridge before rolling it out.

Why Use A Block Of Cheese Instead Of Pre-shredded Cheese

I recommend to use a block of cheddar cheese and shred it while you are making these crackers. This will give a softer cheese, and a more fresh flavor. Also, there are added ingredients added to pre-shredded packages of cheese to keep them from caking up. So, why add any extra ingredients that could affect the outcome of these amazing cheese crackers! After all, cheese is the star of the show!

a hand grating a block of cheddar cheese
I love to use a fresh block of Sharp cheddar cheese, after all cheese is the star of the show here!

Can I Use A Pasta Maker To Roll Out Homemade Cracker Dough?

Yes! This cracker recipe worked so well using the pasta maker or sheeter. I couldn’t believe how amazing they turned out using it. We didn’t even have to add any additional flour, so the recipe turned out just as it was intended to. Also, it allowed us to roll all the crackers evenly, and play with getting them super thin! The thinner we rolled these, the better they got!

using a pizza cutter to cut the dough
We used our kitchen aid pasta sheeter to roll this dough out, then used a pizza cutter to cut them into one by one squares.

Using A Silicone Baking Mat

I used this silicone baking mat that I actually received as a gift (*Thank you!) It was super helpful in cutting these tiny one by one squares because of the grid. Also, my dough didn’t stick to it, so it worked so wonderfully. HERE is a link to that mat.

Ingredients To Make Fresh Milled Flour Cheddar Cheese Crackers

  • 8 ounces of Sharp Cheddar Cheese, shredded (I recommend starting with a block of cheese.)
  • 4 TBSP softened butter
  • 1 tsp salt (plus a tiny bit for sprinkling on top)
  • 1 cup fresh milled flour 120g (I milled 1/2 spelt and 1/2 soft white wheat)
  • 2 TBSP cold water (you may need slightly more or less)

Instructions To Make Cheddar Cheese Crackers With Fresh Milled Flour

  1. Firstly, mill the flour.
  2. Shred the cheese if using a block (which I recommend, because it just works better to have a fresh block of cheese.)
  3. In a stand mixer, (or use a hand mixer) mix the softened butter, shredded cheese, and salt until it is all incorporated.
  4. Then, add the flour and mix. The dough should appear dry and crumbly at this point.
  5. While slowly mixing, add the water until it forms a dough ball. You don’t want it to be so sticky that it comes off on your hands, but a soft dough. Form a ball with your hands, then flatten into a disk.
  6. Then, wrap in plastic wrap, and chill in the fridge for 1 hour.
  7. Line a baking sheet with parchment paper.
  8. Preheat the oven to 375*F.
  9. Get dough out of fridge, and cut in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp while working with it. (It will make it easier to work with.)
  10. Roll as thin as possible (less than 1/8 inch thick). We rolled some out by hand, and rolled some with a pasta sheeter attachment on my kitchen aid. I couldn’t believe how well the pasta sheeter worked!
  11. Once rolled out, use a pizza cutter to cut into 1×1 inch squares, then place on the lined baking sheet. Sprinkle very lightly with just a little salt.
  12. I used a chopstick to put a single hole in the middle to give the cheese crackers that iconic Cheez-It look.
  13. Bake for 15 minutes or until the crackers have puffed, and start to brown on the edges. This can happen fast.
  14. Then, pull the crackers out of the oven, and remove from baking tray to let cool on a cooling rack. Let cool completely, the crackers with crisp up as they cool.
a pile of homemade fresh milled flour cheddar cheese crackers like cheezeit copycats
Close up of these heavenly Cheese crackers made with fresh milled flour.

How To Store Fresh Milled Flour Cheddar Cheese Crackers

To store these fresh milled flour cheddar cheese crackers, keep them in an airtight container in a cool dry place for up to 1 week. But, for longer storage, let cool, then place in a freezer safe container, and freeze for 4-6 months.

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Nutrimill Flour Mill

Every Day Grain Storage Bins

Kitchen Aid Artisan Mini Mixer

Pasta Sheeter Attachment

Rolling Pin With Thickness Gauge

Silicone Pastry Mat

Aluminum Free Baking Powder

Digital Kitchen Scale

Soft White Wheat

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Cheddar Cheese Crackers Made With Fresh Milled Flour Printable Recipe

a glass bowl full of Cheddar Cheese Crackers Made with fresh milled flour and a few of the cheez-it type crackers have fallen out of the bowl

Cheddar Cheese Crackers Made With Fresh Milled Flour

These easy Cheddar Cheese Crackers made with fresh milled flour taste just like the iconic Cheez-It cracker! I used a mix of spelt and soft white wheat flour, along with some butter, and sharp cheddar cheese! This recipe makes quite a bit, and they were so good! I only have a handful left a day later!
5 from 1 vote
Prep Time 35 minutes
Cook Time 15 minutes
chilling time 1 hour
Total Time 1 hour 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 200 crackers

Ingredients
  

  • 8 ounces Sharp Cheddar Cheese shredded
  • 4 TBSP softened butter
  • 1 tsp salt plus a tiny bit for sprinkling on top
  • 1 cup fresh milled flour 120g I milled 1/2 spelt and 1/2 soft white wheat
  • 2 TBSP cold water

Instructions
 

  • Firstly, mill the flour.
  • Shred the cheese if using a block (which I recommend, because it just works better to have a fresh block of cheese.)
    a hand grating a block of cheddar cheese
  • In a stand mixer, (or use a hand mixer) mix the softened butter, shredded cheese, and salt until it is all incorporated.
  • Then, add the flour and mix. The dough should appear dry and crumbly at this point.
    crumbly cheese cracker dough mixture in a stand mixer with 2 hands pointing into the bowl
  • While slowly mixing, add the water until it forms a dough ball. You don’t want it to be so sticky that it comes off on your hands, but a soft dough. Form a ball with your hands, then flatten into a disk.
  • Then, wrap in plastic wrap, and chill in the fridge for 1 hour.
    hands holding a fresh milled flour cheese cracker dough ball wrapped in plastic wrap
  • Line a baking sheet with parchment paper.
  • Preheat the oven to 375*F.
  • Get dough out of fridge, and cut in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp while working with it. (It will make it easier to work with.)
  • Roll as thin as possible (less than 1/8 inch thick). We rolled some out by hand, and rolled some with a pasta sheeter attachment on my kitchen aid. I couldn’t believe how well the pasta sheeter worked!
  • Once rolled out, use a pizza cutter to cut into 1×1 inch squares, then place on the lined baking sheet. Sprinkle very lightly with just a little salt.
    using a pizza cutter to cut the dough
  • I used a chopstick to put a single hole in the middle to give the cheese crackers that iconic Cheez-It look.
    hand using a chopstick to poke a hole in the fresh milled flour cheese cracker dough to make it look like a cheezit
  • Bake for 15 minutes or until the crackers have puffed, and start to brown on the edges. This can happen fast.
  • Then, pull the crackers out of the oven, and remove from baking tray to let cool on a cooling rack. Let cool completely, the crackers with crisp up as they cool.
    a pile of homemade fresh milled flour cheddar cheese crackers like cheezeit copycats

Video

Notes

To store these fresh milled flour cheddar cheese crackers, keep them in an airtight container in a cool dry place for up to 1 week. But, for longer storage, let cool, then place in a freezer safe container, and freeze for 4-6 months.
Keyword cheddar cheese, cheddar cracker, cheese crackers, cheez-it copycat recipe, cheez-itz, crackers fresh milled flour, fresh ground flour, fresh milled flour, whole grain, whole wheat

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15 Comments

  1. Hi! These are incredible! Just wondering if you have to chill since you then let it come back to room temperature once you get it out. Didn’t know what the purpose of chilling was!
    Thanks! We have loved every recipe we have tried of yours!

    1. I think it just helps the dough come together, and the fresh milled flour to absorb the liquid during the rest period. I just put it in the fridge so during the rest period the butter and cheese doesn’t melt if the kitchen is warm. When getting it back out, it doesn’t really need to come all the way up to room temperature, I just let it sit out for about 5 minutes while I gathered all the supplies to make them. Hope this helps! Thanks!

  2. I just got a Bosch mixer and want to try and make these but curious which attachment I would use? Cookie paddles? Dough hook?

    1. Hi! I would use the beaters to mix the softened butter with the grated cheese. The dough doesn’t need to be kneaded, so no dough hook required. Hope that helps!

        1. Yes, it does crumble at first, but if you keep folding it then passing it through again and again, it starts to come together. I think the butter and cheese needs to soften just a bit, and that’s why. Matt, my husband loves to use the pasta maker/sheeter for anything he can! lol.

  3. 5 stars
    I made these tonight and I am in love. I’ve been looking for ways to take whole grains with me when I travel and these are it! I added a bit of garlic powder and onion powder as well. Also, I used hard white because that’s all I’ve got and Ive been able to use it for all your recipes even those that call for soft white (I reduce flour by a little). Thanks for making easy recipes!

  4. Hello! These look so good… I was wondering if you ever made something like this using dehydrated cheese powder instead of shredded cheese. I have some cheese powder I got from an Amish bulk store and have been looking for something to use it for. Do you think I would need to increase any liquids? How much do you think would work? I have no idea and don’t want to use TOO much (too much cheese?! lol). Thanks in advance – happy new year!

    1. I have not tried sourdough in this recipe, but if I were going to, I would just make it with the starter in place of the flour and water, you may need a bit more flour if your starter is wet. Then just mix it all up, it should be a pretty stiff dough. and continue with the rest of the recipe. Let me know how it goes!

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