Wisconsin Cheese Straws

  • Yield: 64 pieces


4cups (about 1 pound) Aged Wisconsin Cheddar Cheese, grated
1/4pound (1 stick) butter, softened
1 1/3cups flour
1/2teaspoon ground cayenne pepper
1teaspoon garlic powder
1 to 2tablespoon water, if needed


  1. Heat oven to 350F. Line baking sheets with parchment paper.
  2. In a food processor, combine the cheese and the butter; process well. Add the remaining ingredients and pulse untildough forms. Add water, if necessary. Cover the dough and chill in the refrigerator for one hour.
  3. 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. Twist both ropes together, and place on a baking sheet. Repeat with the remaining dough. Bake 15 to 17 minutes or until set and starting to brown. Cool on a wire rack; serve with your choice of a dip.
Recipe by Chefs Greg and Mary Sonnier, courtesy of the Wisconsin Milk Marketing Board
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