Crunchy Cheddar and Rosemary Cheese Straws

Fresh, homemade cheese straws are the best way to kick off every cocktail hour
Editor
Cheese Straws

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These cheese straws are really simple to make, and look so professional when they come out of the oven perfectly golden and wonderfully crisp.

This recipe is courtesy of Once Upon a Chef.

20
Servings
137
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Ounces  extra-sharp Cheddar cheese, grated
  • 1 1/2  Cup  all-purpose flour, plus more for dusting
  • 1  Teaspoon  kosher salt
  • 1  Teaspoon  crushed red pepper flakes
  • 1 1/2  Teaspoon  fresh rosemary, chopped
  • 1/2  Cup  unsalted butter
  • 6  Tablespoons  heavy cream

Directions

Preheat the oven to 400 degrees F.

Line two baking sheets with parchment paper.

In the bowl of a food processor, combine cheese, flour, salt, pepper flakes, and herbs. Pulse until the mixture resembles coarse breadcrumbs.

Cut the butter into ½ inch cubes and add to the food processor. Pulse until the mixture resembles coarse breadcrumbs again.

Add the heavy cream. Pulse until the mixture starts to come together.

Lightly flour a work surface and empty the dough on to it. Dust the dough with flour, and use your hands to shape it into a rectangle, which is 1” thick. Cut the rectangle in half. Chill the dough for at least 1 hour.

Dust the work surface with more flour. Roll each block of dough out into an 8”x10” rectangle, about 1/8” thick. Using a pizza cutter or a sharp knife, trim the edges of the rectangles so they are straight. Cut the dough into thin strips, about ¼” wide.

Transfer the strips to the prepared baking sheets, making sure to leave at least ¼” between each one. Bake the straws for 10-12 minutes, rotating the sheets halfway through, until they are lightly golden on top and a rich golden color underneath.

Carefully remove the straws from the sheets on to a wire rack to cool before serving.

 

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
23g
18%
Protein
3g
7%
Vitamin A, RAE
8µg
1%
Calcium, Ca
29mg
3%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
47µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
48mg
7%
Selenium, Se
5µg
9%
Sodium, Na
144mg
10%
Water
6g
0%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.

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