Cheese Straws

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Dietary: Egg-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian

A basket of these will not last long. Delicious alone as a snack, with a dip, or with your favorite soup.

Prep: 15 min
Total Time: 27 min
Yield: 10-15 straws


  • 2 cups extra sharp cheddar cheese, grated
  • 1/4 cup butter, cut into 4 pieces
  • 1 cup Hodgson Mill All Purpose White Flour, plus 2 Tbsp. for dusting
  • 1/2 tsp salt
  • 2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 4 Tbsp milk, or water
  • garlic powder, optional for sprinkling


  • Preheat oven to 400°F. In a food processor, combine the cheese, butter, 1 cup flour, salt and spices in five 5-second pulses until the mixture resembles coarse crumbs. Add the milk and process until dough forms a ball , about 10 seconds.
  • On a lightly floured surface, roll the dough into a rectangle until approximately 1/8-inch thick. Using a pizza wheel or a sharp knife, cut the dough into thin strips, about 1/4-inch wide. Transfer to an ungreased cookie sheet. Sprinkle with garlic powder if desired.
  • Bake on middle rack of oven for 12-15 minutes or until the cheese straws are slightly browned on the edges.
  • Remove from oven and set cookie sheet on rack to cool. Serve at room temperature.
  • Cheese straws will keep in a sealed container for two days.