I don’t like the individual “stay-fresh” pouches in modern cracker boxes. I want the old style with the full-size cracker that is perforated for those who want a quarter-size cracker. With these already quartered crackers it becomes necessary to cut the slice of whatever on top of it, into quarters. No more proper fits.
You know, I actually agree!
Aye! 'Tis a clear indicator of how far we have fallen.
And don’t even get me started on what they’re doing to fruit rollups!
Crackers are fattening and full of salt. I avoid them.
djm
This is a subject that comes up fairly often among me and my co-workers, who have fond memories of bologna and cracker sandwiches.
Of course now there is ‘cracker bologna’, but it’s just not the same.
Same with cheese. They’ve been making tiny little slices of cheese, called “cracker cuts” to fit on the quarter-sized crackers. I miss the days when I could fit a big round slice of longhorn on it.
hey geezers. get with the program. it’s the 21st century now. you’re going to cut the thing into quarters anyway. i bet it really irks you folks that you don’t have to rub two sticks together to get fire.
and don’t even get me started on fruit roll-ups. what the hell are those things.
(i buy the unsalted top crackers for the heart condition and all.)
maybe we like cuttin’ the cheese 
Flashy little nipper fuzz-wads had best watch their tongues, iff’n they wanna grow up to be wise old farts theyownseffs! 
Now… pass us the extra-extra sharp please… I’ll take those salted tops off’n yer hands, thanky muchly.
I used to LUV Breton crackers. Naturally they turned out to be the least healthy. Figures.
djm
Walden, if you want crackers you can put a big block of cheese on, you might wanna stock up on matzo crackers around Passover.
Speaking of which, I have a brand-new cast iron griddle and a box of latke mix; I’ll have to introduce them to each other soon.
But if I do that… I couldn’t have both bologna and cheese on it!
Walden, my good man, look what I found!
These are available at a local IGA, although they are a product of Mexico.
Now I can enjoy bologna and cheese on crackers the way it was meant to be once again! 
You could always make your own crackers.
Hey geezers. Don’t pay no mind to those recipes. The recipes start with flour. FLOUR I tell you. You’ll want to start with your own wheat and grind it yourself. Kids. What a bunch of slackers.
I no longer trust commercial crackers not to have tainted Chinese wheat gluten in 'em. Many crackers make me sneeze about a minute or two after eating them…must be the melamine.
I find this thread to be culturally impenetrable.
Perforated crackers? Quartered crackers?
You people are weird. Weird and foreign.
thank yew!
I’m sticking with oatcakes. I know where I am with oatcakes. (Yer crackers.)