Cheddar Cheese Straw Recipe


These cheddar cheese straws are easy to whip up, and melt-in-your-mouth sensational. Someone invite me over. I really need to kick out the jams (reference to music, not actual jam preserves).

The original recipe calls for crushed red pepper flakes, but I changed the spice to harissa, a spicy condiment from Tunisia, which is available in most grocery stores as of a couple weeks ago. Otherwise you can always pick some up online.

If you don’t have it or don’t like it, try sweet paprika or cayenne. Curry would be a fun iteration as well.

The name “straws” implies something long and thin. I ended up cutting this batch in half, which makes them a little shorter and easier to handle before baking.

cheddar cheese straws

Cheddar Cheese Straws

  • Author:
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35


  • 3 cups cheddar cheese, grated
  • 1 stick unsalted butter, softened and sliced into pieces
  • 1½ cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon harissa powder
  • 2 tablespoons half and half


  1. Preheat oven to 350.
  2. In a food processor or powerful blender, pulse first six ingredients.
  3. Add the half and half, and mix until the dough forms into a ball.
  4. On a lightly floured work surface, use a rolling pin to roll the dough into an 8×10 inch rectangle that is ⅛ inch thick.
  5. With a sharp knife or pizza cutter, cut the dough into long, thin strips, ¼-1/3 inch wide.
  6. Transfer strips to an ungreased cookie sheet and twist, if desired.
  7. Bake 15 minutes. Serve warm.


  • Serving Size: 6
  • Calories: 483
  • Sugar: 0
  • Sodium: 769
  • Fat: 35
  • Saturated Fat: 22
  • Unsaturated Fat: 11
  • Trans Fat: 1
  • Carbohydrates: 25
  • Protein: 18
  • Cholesterol: 102

Side Note: If you are having a party, guests will appreciate a thoughtful hors d’oeuvre or two. You could go with Deviled eggs, or some simple mini lamb meatballs.

Hit me up in the comments below and let me know how your cheddar cheese straws turned out!

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. Oh a party with hors d’oeuvre like these cheese straws sounds like a wonderful idea! Thanks for this recipe – I had a friend who gave me the most delectable cheese straws ever once and I had no clue how to recreate them – till now!

  2. Could this be made with almond flour or other low carb flour? I love cheese straws but the AP flour is loaded with carbs. What do you think?

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