Sample each variety of these bite-size treats.

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.

Recipes:

 

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.

  

 

Cheese Straws 101
Follow these simple instructions to prepare Cheddar Cheese Straws. You can find cookie presses online or in retail stores where quality kitchen equipment is sold.

"Taste of the South: Cheese Straws" is from the March 2006 issue of Southern Living.

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