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Cheese Straws

Cheese Straws

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  • 4 cups (about 1 pound) Wisconsin aged cheddar cheese, grated
  • 1/4 pound (1 stick) butter, softened
  • 1 1/3 cups flour
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 to 2 tablespoons water, if needed


  1. Heat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a food processor, combine the cheese and the butter; process well.
  3. Add the remaining ingredients and pulse until dough forms. Add water, if necessary.
  4. Cover the dough and chill in the refrigerator for one hour.
  5. On a clean countertop or cutting board, use your fingers to gently roll 1 tablespoon of dough into a rope. When it is 8 to 10 inches long, cut it in half and continue rolling each rope until it is 6 to 8 inches long.
  6. Twist both ropes together, and place on a baking sheet.
  7. Repeat with the remaining dough.
  8. Bake for 15 to 17 minutes or until set and starting to brown.
  9. Cool on a wire rack; serve with your choice of a dip.

Yield: 64 straws

By Chefs Greg and Mary Sonnier.
Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin