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Cheese Straws


This Cheese Straw recipe is the perfect appetizer for any occasion because they can be made and froze up to 3 months ahead of time. Make a couple of batches of these cheese straws and just keep them on hand in the freezer for whenever you need a snack in a pinch. These are a tried-and-true favorite for anyone and everyone who is a fan of cheddar cheese and a hint of red peppery spice.

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  • 1 1/2 cups (6-ounces) extra-sharp cheddar cheese, shredded
  • 3/4 cup all-purpose flour
  • 1/4 cup unsalted butter, cut into 4 pieces and softened
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried crushed red pepper
  • 1 tablespoon half-and-half


Servings 20
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Combine cheddar cheese, flour, butter, kosher salt, and crushed red pepper in a food processor; pulse in 5 second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.

Turn dough out onto a well floured surface, and roll into an 8x10-inch rectangle about 1/8-inch thick. Cut dough with a sharp knife into 1/4 to 1/2-inch wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.

Bake at 350°F for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.

To make cheese rounds, roll dough to 1/8-inch thickness and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

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