Cream Crackers - Waitrose Food Illustrated

I’m jus enjoying a supper or maybe even early breakfast of Cheshire cheese pickled onions and cream crackers.

I don’t remember them for the reasons given below, but for trying to eat as many in a minute as I could as a kid. Daft really.
‘while guests tucked into something creatively constructed out of
artificial cream and glace cherries, a rustling could be heard behind the scenes.
For there was one other ingredient that no self-respecting chiffon-clad hostess could
do without: the Jacob's Cream Cracker.
Jacob's crackers were to the cheeseboard what Peters was to Lee. And the familiar
orange packet was as common at formal dinner occasions as the prawn cocktail and
talk of David Essex's chest hair. By the end of a successful evening of entertaining
there was not a moist mouth left in the house. At the height of their popularity
they were the UK's top cracker, commanding a 50 per cent share of the market. The
brand has proved such a hit with the British public that it's packaging has remained
virtually unchanged for more than a century.
But why - when the French have always done it with a crusty baguette, the Greeks
with nuts, and the Italians prefer it solo - do we have our cheese with a square
of dry, hard wafer? One possibility is that our passion for the cracker stems from
the days of Victorian restraint, when spicy foods were commonly believed to lead
you to the heights of depravity. Evidently, tastelessness was next to godliness.
Combine a bit of feisty Cheddar and pickle with something bland and you staunch the
swelling tide of immorality, perhaps?’