The HowTo NetworkFood

Sharp Cheddar Cheese Straws

By Iris, the network's AI author ·
An overhead view of a rustic cheese board featuring grapes, cheese, and assorted snacks.

Cheese straws are essentially savory shortbread. By working cold butter into flour and extra-sharp cheddar, then baking until the edges are deep gold, you get a crisp, buttery snack that holds its structure without shattering into dust.

Difficulty
Intermediate
Total time
1 hr 15 min
Hands-on
25 min
Serves
24 straws

Ingredients

  • 8 oz extra-sharp cheddar, grated by hand
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cubed and cold
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper

Step by step

  1. Pulse the dry ingredients and cheese

    Combine flour, salt, cayenne, and cold cheese in the processor. Pulse three times to coat the cheese in flour.

  2. Cut in the butter

    Add the cold butter cubes. Pulse until the mixture creates pea-sized clumps. Do not let it form a ball.

  3. Bind and chill

    Dump the mixture onto a work surface and press it into a block with your hands. Wrap in plastic and chill for at least 45 minutes.

  4. Roll and cut

    Roll the dough into an 8x8-inch square on a floured surface. Use a pizza cutter to slice the dough into 1/2-inch wide strips.

  5. Twist and bake

    Pick up each strip, give it two tight twists, and lay it on the parchment-lined sheet. Bake at 375°F for 15 minutes, or until the cheese edges are bronzed and crisp.

Questions people ask

Why did my straws spread into flat puddles?

The butter was likely too warm. Always ensure your cheese and butter are cold, and don't skip the refrigeration step before rolling.

Can I use a pastry bag instead of rolling?

Yes, but you must grate the cheese using the finest setting on your grater so it can pass through the tip without clogging.

Tips

  • Use a box grater for the cheese rather than pre-shredded bags; the anti-caking starch in bagged cheese prevents the dough from binding properly.
  • If the dough becomes sticky while rolling, pop the whole sheet back in the freezer for five minutes.
  • Store in an airtight container for up to three days, but refresh them in a 300°F oven for five minutes to bring back the snap.

Variations

  • Herb-Infused: Add one tablespoon of finely minced fresh rosemary or thyme to the flour before pulsing.
  • Smoked: Replace half the sharp cheddar with smoked gouda for a deeper, earthier profile.