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Dec 4, 2008 12:01 PM

Cheese Straws want to make them for the holidays

but I never have, any great recipes with different type of cheeese please, thanks

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  1. Here' s the recipe I use now - from Mark Bittman. Really nice and flaky, and rich, I cut them with a pastry wheel and serve them in a tall cup. Makes a ton. Enjoy --

    Cheese Straws
    Time: 20 minutes
    ½ pound Cheddar or other hard, flavorful cheese
    1/3 pound Parmesan cheese
    2 cups (about 9 ounces) all-purpose flour
    Pinch cayenne
    8 tablespoons (1 stick) chilled butter, cut into chunks, plus a little more for greasing the baking sheet
    Few drops ice water, if necessary
    Coarse salt (optional).
    1. Heat oven to 450 degrees. Grate cheese by hand or in food processor and place in bowl. Pulse flour and cayenne in processor. Add butter and process until butter and flour are combined. Pulse in cheese.
    2. Turn out onto counter or cutting board and knead by hand, adding a few drops of ice water if necessary. (You may wrap in plastic and refrigerate for 2 days, taking it out for about a half hour before proceeding.)
    3. Roll out into a rectangle about ¼-inch thick, on a lightly floured surface or between 2 sheets of plastic wrap, then cut into ½-inch-wide strips as long as you like. Place on a lightly greased baking sheet and sprinkle with salt, if using. Bake until golden brown, 5 to 8 minutes. Serve hot, warm or at room temperature.
    Yield: At least 10 servings.

    3 Replies
    1. re: ivy_fang

      Thank you very much , do you think it is alot if work for me since I have never done this recipe and it will be X-Mas gifts. I want something that can store and serve at there next party so it needs to be something that can last for awhile.

      1. re: ivy_fang

        That's the recipe that I was going to post. I found that the refrigerating step is CRUCIAL, but other than that, it's very simple. Make sure you roll them out on top of parchment paper, because they stick.

      2. Here's one I picked up, and I don't even remember where. Very similar to above. My own preference is to cut them thin and twist them just a few times, enough to make them not stack too tightly together.


        1 stick plus 6 tablespoons butter (14 tablespoons), room temperature
        3 cups sharp Cheddar cheese, shredded
        1 3/4 cups all-purpose flour, plus more for rolling
        1/8 teaspoon salt
        1/2 teaspoon ground cayenne pepper, more or less
        1 teaspoon Worcestershire sauce

        Put the butter and cheese in the container of a food processor. Add the flour, salt, cayenne, and Worcestershire. Cover and blend thoroughly. If a food processor is not used, put the flour, salt and cayenne in a bowl. Add the butter, cheese, and Worcestershire, and using two knives or a pastry blender, blend thoroughly. Wrap in waxed paper or plastic wrap and chill for at least 1 hour.
        Preheat oven to 300°.

        Roll dough out on a floured surface to about 1/8-inch thickness, cut into strips, and gently twist. Arrange the strips on 1 or 2 ungreased baking sheets.

        Bake in preheated 300° oven for 20 to 25 minutes, or until the straws are crisp and lightly browned. Remove and let cool.

        5 Replies
          1. re: Will Owen

            Will, by "3 cups" do you mean a pound and a half? Or, do you mean 3 cups shredded cheese?

              1. re: LaLa

                I second the Barefoot Contessa suggestion!

              2. re: Sharuf

                Shredded. The direction should have read "3 cups shredded cheese", and if I'd written it it would have! But I'll apologize for that other person, whoever he/she might be.

            1. anybody have a recipe that will go through a cookie press?

              4 Replies
              1. re: toodie jane

                I think if you make any of these in a processor they'll do that. That's what I used to make my gougeres the other night, though with no tip attached, since I was just pooping out mounds onto parchment and had small chunks of cheese in there anyway. But that was choux paste, pretty hefty, and had there been no cheese in it I'm sure I could have pushed it through a ribbon tip.

                1. re: Will Owen

                  most of these recipes say to chill the dough, would they turn out as crispy if I don't, and then put though the press?

                  1. re: toodie jane

                    They are impossible to handle if you don't chill the dough, and the dough wouldn't work in the press, it would just be too sticky.