The Cheese Board Lunch Box
An upgrade on a childhood favorite
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Hungry Bird Eats founder Tina Diep grew up in Denmark, where dense, rustic crispbread is commonplace. And one bite of her Rye + Sea Salt Nordic Crisps explains why. The rye flour provides a deep, toasty flavor enhanced with a hint of olive oil richness. They’re nut-free but extremely nutty, packed with flax, pumpkin, sunflower, sesame, and chia seeds. The sea salt simplicity means you can mix and match them with any cheese, but we’d go with a bold Alpine like Ur-Eiche or L’Étivaz.
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