Cheese Straws

Cheese Straws

1/2 cup Butter, room temperature
2 cups Cheddar Cheese, shredded, room temperature
1/2 tsp Cayenne Pepper
1 tsp House Seasoning
1 1/4 cups All-Purpose Flour
1-2 Tbsp Milk


  • Preheat the Oven to 350F.
  • Combine the Butter, Cheese, Cayenne Pepper, and House Seasoning in a Food Processor, and pulse to combine. Batter should be somewhere between clumpy and grainy. You should not be able to distinguish pieces of cheese.
  • Slowly add the Flour to the mixture, pulsing each time.
  • Lastly start adding the Milk, and the dough will clump together.
  • Fill a Pipping Bag or Cookie Press fitted with a Star Mouth with the Batter. It is essential that the batter be room temperature to do this, or you will kill your arms.
  • Slowly pipe the Dough in strings on a parchment-lined baking sheet.
  • Take a knife or pizza cutter, and score the strings every 2 inches.
  • Bake for 10-12 minutes, or until begins to lightly brown.
  • Remove to cooling racks.

Makes about 5-6 dozen (depending on the size of the Star mouth piece)

NOTES: Cheese straws are a real Southern appetizer food. The first time I had them was when I worked at Kanuga Conferences–they were a staple item for their mixers. I love the crunchy cheesy warmness with the Cayenne bite after taste.


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