photography William Dickey / styling Lisa Powell Bailey / food styling Marian Cairns
Cheese straws are like deviled eggs--every Southern cook wants to make great ones. Here we’ve pulled together a couple of our all-time favorites, which can be served as appetizers, picnic snacks, or simple afternoon pick-me-ups. We’ve updated this classic by incorporating different types of cheese, ground spices, and nuts. These recipes pair well with soups or salads, whether you prefer wafers cut into round or square slices or you choose to put the dough through a cookie press to make the traditional straws. They can also go solo with a glass of Champagne or beer. No matter the shape, that’s an idea worth toasting.
- Blue Cheese Thumbprints
- Blue Cheese Crisps
- Cheddar Cheese Straws
- Cheese Wafers
- Jalapeño-White Cheddar Cheese Waves
- Parmesan Cheese Bites
Our Best Cheese Straw Tips
- Shred your own cheese; it’s stickier and blends better than preshredded cheese.
- Refrigerate unbaked dough between batches to keep wafers from spreading too thin when baked.
- Store baked cheese straws in an airtight container for 1 week. Store unbaked dough in the fridge for 1 week or in the freezer for 1 month.
- Bake stored cheese straws in the oven at 350° for 3 to 4 minutes to make them crispy again.