The cheese is some kind of Swiss blue. The tone of the cheese guy's voice was not recommending by his answer to my questions, "Well, if you like it strong ... then okay." I do like it strong. I mean, come on, what's the point of blue cheese otherwise? I was actually looking for Stilton, the creamy kind that comes in a crock. Not to be found in the places I've looked here in town. But I haven't given up. I must broaden my search. Oh, I can find plenty of the hard kind, but that's not what I want. Maytag matches any of those. Including this. I'm not complaining, mind you, it's just that I know what I want for my crackers, and it is dinner.
* 2 cups A/P flour
*1/2 cup WW flour
*1/2 cup olive oil
*1/2 teaspoon salt
* 3/4 to 1 cup water
processed
rested
rolled out thickly this time
seasoned on top
scored but not cut
docked with the tines of a fork
baked at 375℉ / 190℃ for 11 minutes (mine needed a few extra minutes to dehydrate completely)
yield: two standard half baking trays plus a little extra that made about 1/3 of a tray.
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