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Cheese straw advice needed. And the rye-thyme cheese straw recipe by the Herbfarm guy in particular.

karykat Jan 26, 2012 03:27 PM

Thinking of making the herbfarm guy's rye thyme cheese straws from The Herbal Kitchen.

They have about 1/3 rye flour and 2/3 white flour. And some herbs. Otherwise, probably like other cheese straws.

It's been a good while since I've made cheese straws. Any advice or tips?

And has anyone made this particular recipe?

Thanks much.

  1. meatn3 Jan 29, 2012 10:38 AM

    I haven't made that recipe, but I did come across a related link you might enjoy:


    6 Replies
    1. re: meatn3
      karykat Jan 29, 2012 07:14 PM

      Yes, this is interesting. Thank you for this. Interesting to see what may be the origins of these things.

      The ones we made were pretty good. They did have a rye taste and the good butter and cheese richness. And they were pretty easy to do also.


      1. re: karykat
        eight_inch_pestle Jan 29, 2012 07:48 PM

        Any advice now that you've done them, karykat? I'm slowly working my way though this book.

        You sound pleased but not thrilled with the results. Is that about right?

        1. re: eight_inch_pestle
          karykat Jan 30, 2012 08:43 PM

          That is about right.

          First, when we were rolling them out, there were a few small areas that seemed too wet. I didn't think we had put more water in the dough than the recipe called for. And I didn;t notice any problem due to that once they were baked. But I think I would watch how much water I put in. Maybe put just a hair less than called for and add more if I needed it to make the dough workable.

          They were pretty easy to make.

          If I made rye ones again, I might put fennel seeds or caraway seeds in the dough instead of thyme.

          But I'm not sure the rye ones were that great. I think I would like the plain cheese ones as much.

          But they did all disappear at the party and people seemed to like them.

          And it is nice to make something a little off the beaten track.

          If you decide to make them, let me know what you think. (And any other recommendations from the book.)

          1. re: karykat
            eight_inch_pestle Jan 31, 2012 11:15 AM

            Thanks for the feedback, Karykat. Will definitely let you know our experience. We live in Seattle, like Traunfeld does, so I actually bought the book as much for advice on growing herbs here as for the recipes. Your dough experience doesn't surprise me; while there are many good recipes in the book, I have found I need to tweak times and amounts pretty regularly. Anyhow, here's a quick breakdown just from perusing the TOC. Let me know if you want any feedback on any of them, as I may or may not have notes.


            Clams with mint, chiles, and bacon
            Herbed skillet soufflé
            Pear rosemary upside-down cake
            Slow-roasted salmon with spring herb sauce


            Fettuccine fines herbs (have only made with homemade pasta, might be pedestrian with barilla)
            Tarragon chicken breasts with buttered leeks
            Pesto-stuffed chicken breasts with rosemary leeks
            Oven-braised forest mushrooms
            Popcorn chickpeas
            Rosemary gin tonics

            Will be awhile before trying again:

            Squid and piquillo pepper salad with oregano
            Lemon rosemary chicken

            1. re: eight_inch_pestle
              karykat Jan 31, 2012 12:18 PM

              I'll take a look at the book to check these out and may have questions about this.

              We love trying herbs, especially herbs that are new to us, like lovage and shiso and lemon verbena. Also anise hyssop. Experimenting with these are fun.

              1. re: eight_inch_pestle
                Caitlin McGrath Jan 31, 2012 01:12 PM

                Wow, that pear rosemary upside-down cake looks fabulous! I found the recipe here, if anyone is curious: http://www.wenatcheeworld.com/weblogs...

      2. k
        karykat Jan 27, 2012 10:35 PM

        Two specific questions: Once you cut the dough into strips, do you twist them? Or just bake them flat?

        And do you cut them with a crimped pastry wheel? I suppose it doesn't matter. But what would you use?

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