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Crunchy Cheddar and Rosemary Cheese Straws

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


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.


  • 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


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.