- 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.