Cheddar Cheese and Herb Straws

These Cheddar Cheese and Herb Straws are a crispy, crunchy, easy-to-make snack or appetizer that is perfect for any party! Extra sharp cheddar cheese and fresh herbs give this classic a savory kick.

Cheddar and herb cheese straws on a black plate.

Why You’ll Love These

This cheese straw recipe is easy to make, and you control the ingredients. You can make them into straws or use cookie cutters for fun designs!

These are a crispy, flaky, savory cheese cracker that is a great snack for kids or a fun appetizer for adults during cocktail hour.

They are deliciously addictive and you only need a few ingredients: flour, butter, cheese, herbs, and heavy cream!

Some of our other favorite snack and appetizer recipes to make are Honey Mustard Pretzels, Pigs in a Blanket with Biscuits, Dill Dip, Spinach Dip without Soup Mix, and Spicy Oyster Crackers.

Ingredients Needed

Just a handful of ingredients are needed to make this delicious snack.

Ingredients needed to make cheddar cheese and herb straws.

For a complete list of ingredient amounts, see the recipe card below.

How To Make Cheddar Cheese and Herb Straws

Preheat oven to 400ºF. Line two baking sheets with parchment paper.

  • Shred the cheese using a food processor, dump the cheese into a bowl, and switch to the chopping blade. Add the all-purpose flour, salt, red pepper flakes, herbs, and shredded cheese back to the bowl of the food processor.
Shredded cheddar cheese in a food processor.
Grated cheddar cheese and herbs in a food processor.
  • Pulse until the mixture resembles coarse crumbs. Add the butter cubes and pulse again until coarse crumbs, leaving a few larger pieces (pea size) pieces of butter.
Butter flour mixture in a food processor
A beginning of a dough in a food processor.
  • Add the heavy cream and pulse until the mixture starts to come together into a dough ball.
A cheese straw dough in a food processor.
  • Lightly flour a work surface, dump the dough, and work it into a rectangle about 1 inch thick. Cut the rectangle in half. Roll one-half of the dough into an 8×10-inch rectangle.
Cheese straw dough on a dough mat.
Cheese straw dough on a dough mat.
  • Cut the dough into 1/4-inch wide thin strips. Carefully transfer the strips to the prepared baking sheets, leaving 1/4-inch space between each one. They do not spread much at all.
Cheese straw dough on a dough mat, cut into straws.
Cheddar cheese and herb straws on a baking sheet ready to be baked.
  • Bake for 10-12 minutes until lightly golden. Remove the baking sheets to a wire rack to cool completely.
Baked cheddar cheese and herb straws on a baking sheet.
Baked cheddar cheese and herb straws on a baking sheet.
  • Serve and enjoy!
Cheddar and herb cheese straws in a mason jar.
Cheddar and herb cheese straws on a black plate.

Tips

  • I remove the cheese from the food processor and switch to the chopping blade. This prevents the cheese from becoming stuck and smeared under the blade.
  • You can also shred the cheese on a box grater if desired.
  • Let them cool completely, this helps prevent them from breaking. I know it is hard to resist a warm cheesy straw but try anyway.

Variations

These easy cheddar cheese straws have a rich sharp cheese flavor, a hint of savory thyme, and a slight spicy kick from the dried red pepper flakes. But you can change it up to suit your taste.

  • Use a different kind of cheese but stick to hard cheese and shred it yourself. I don’t recommend using a soft cheese it will melt too much into the dough.
  • Add some paprika, use your favorite herb such as rosemary, or omit the herbs.
  • Cut them into squares for crackers or use cookie cutters.
  • You can also cut them into shorter lengths. These are fragile and the longer straws can break if not handled carefully.

FAQ

Storing

These are best when eaten within a few days. Place them in an airtight container and store them at room temperature for up to 3 days.

Can you freeze cheese straws?

Yes, but I don’t recommend freezing them after baking. Layer them between parchment paper in a freezer-safe container, and freeze them for up to 3 months.
I recommend freezing the unbaked dough. Once you have divided the rectangle into two pieces, wrap them tightly with plastic wrap, and freeze them in a freezer bag for up to 3 months. Then thaw them until pliable and proceed with the recipe instructions.

More Delicious Appetizer Recipes

Cheddar and herb cheese straws on a black plate.

Cheddar Cheese and Herb Straws Recipe

These Cheddar Cheese and Herb Straws are a crispy, crunchy, easy-to-make snack or appetizer that is perfect for any party!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 40
Calories: 69kcal
Author: Leigh Harris

Ingredients
 

  • 8 oz Extra sharp cheddar cheese 2 packed cups
  • 1 1/2 cups All-purpose flour
  • 1 1/2 tbsp Fresh thyme rough chopped
  • 1/2 tsp Crushed red pepper flakes or more to taste
  • 1 tsp Kosher salt
  • 1/2 cup Unsalted butter cubed into 1/2-inch pieces
  • 6 tbsps Heavy cream

Instructions

  • Preheat oven to 400ºF. Line two baking sheets with parchment paper.
  • Shred the cheese using a food processor, dump the cheese into a bowl, and switch to the chopping blade. Add the all-purpose flour, thyme, red pepper flakes, salt, and shredded cheese back to the bowl of the food processor. Pulse until the mixture resembles coarse crumbs.
    8 oz Extra sharp cheddar cheese, 1 1/2 cups All-purpose flour, 1 1/2 tbsp Fresh thyme, 1/2 tsp Crushed red pepper flakes, 1 tsp Kosher salt
  • Add the butter cubes and pulse again until coarse crumbs leaving a few larger pieces (pea size) of butter. Add the heavy cream and pulse until the mixture starts to come together into a dough ball.
    1/2 cup Unsalted butter, 6 tbsps Heavy cream
  • Lightly flour a work surface, dump the dough, and work it into a rectangle about 1 inch thick. Cut the rectangle in half. Roll one-half of the dough into an 8×10-inch rectangle. Cut the dough into 1/4-inch wide thin strips using a sharp knife or pizza cutter. Carefully transfer the strips to the prepared baking sheets, leaving 1/4-inch space between each one. (They do not spread much at all.)
  • Bake for 10-12 minutes until lightly golden. Remove the baking sheets to a wire rack to cool completely.

Notes

I remove the cheese from the food processor and switch to the chopping blade. This prevents the cheese from becoming stuck and smeared under the blade.

Nutrition

Calories: 69kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 181IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 0.3mg

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5 from 1 vote (1 rating without comment)

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