Separate them until you eat.

The trick to keeping crackers crisp is keeping them away from the cheese until you’re ready to eat.

Moisture is the enemy. Cheese sweats, and if it sits on crackers for three hours, that moisture soaks right in. Same goes for grapes, cut veggies, or anything with water in it. The crackers act like a sponge.

Easiest fix: get a lunch container with a divider, or put the crackers in a small snack bag. You don’t need anything fancy — even a piece of parchment paper between them works. Assemble the cracker-cheese stack at the table, not at 7 a.m.

One more thing: if you pack anything warm, let it cool completely before sealing the container. Condensation will fog up the whole box and turn every cracker into a limp disk.

Keep them apart, and you win. Your crackers will thank you.