Comments on: cheese straws

By: Jaime

Jaime — Thu, 19 Nov 2009 15:50:42 +0000

I had to add a bit more milk, but other than that ours turned out great! I added a pinch of chipotle pepper, and they turned out really well. We are going to add them on our Thanksgiving cheese board.

By: Linda

Linda — Sun, 15 Nov 2009 17:10:25 +0000

Old Bay Seasoning instead of pepper flakes is yummy tasty too!

By: Deanna B

Deanna B — Tue, 10 Nov 2009 01:45:44 +0000

I just made these as 1×1 squares. They puffed up a bit more than I would have liked but I also didn’t roll them as thin as I should have.

By: Sarah Z

Sarah Z — Wed, 14 Oct 2009 17:30:59 +0000

Can I make these without a food processor? I don’t have one anymore.

By: Paragon2Pieces

Paragon2Pieces — Sun, 11 Oct 2009 03:26:31 +0000

Wow! After bookmarking this recipe over the summer, I just had a chance to try it this evening. I replaced the half-and-half with 2 tablespoons of 2% milk with great results (consistency was perfect for a quick roll of the dough). Can’t believe how easy and quick this was given that I’m completely hopeless in the kitchen. I don’t think I’ll ever eat Cheez-Its again! So delish.

By: jude

jude — Sun, 04 Oct 2009 13:03:22 +0000

Mine worked out great and very tasty. I found there was not enough milk in one tablespoon it was still just crumbles and added a bit more to bind. did anyone else find that?

By: stacey

stacey — Tue, 15 Sep 2009 15:20:03 +0000

Yum! I just made a half batch of these, and I am trying very hard not to eat all of them before my boyfriend gets home. This is quite a late response to the person who asked about quantities, but my half batch made 12, 9″ sticks (quite thin- I might cut them a bit thicker next time) and 16 little round biscuits, made with a 2″ cookie cutter (they shrink considerably when baked). I also made mine with a blue brie, after one commenter affirmed you could make these with blue cheese. They turned out wonderfully, although I think I could have done with even less butter, and my sticks have come out slightly more buttery and crispy than I might ideally have, although they are still divine. I probably didn’t need to add any milk, because the cheese was so soft and gooey. I ended up sprinkling in an extra TBSP or 2 of flour because the dough was so sticky as to be unworkable. After that addition, it rolled out just fine, although I had to liberally flour my board. I have ’sampled’ a straw and a biscuit, both of which are delicious. I’ll try with chedder next time, just to compare, but the blue brie worked a treat- despite being massive cheese fans, my boyfriend and I found the blue brie we bought too pungent even for us, but this recipe mellows and distributes the flavours brilliantly. The cayenne (no pepper flakes on hand) is a stroke of genius too. Thanks Deb!

By: nancy

nancy — Tue, 08 Sep 2009 02:34:50 +0000

Thanks, Julie! That’s really helpful, and I like your idea of cutting them in half. I’m looking forward to trying these.

By: Julie

Julie — Mon, 07 Sep 2009 21:50:37 +0000

I just made these and they are fantastic!! I sliced them in 1/2 so they’re about 5-6 inches. So for the person asking how many it makes, mine made about 40 1/2 size ones, so if you leave them long (like Deb’s) about 20 I would guess. So quick and easy to make!

By: Heidi in DF

Heidi in DF — Wed, 02 Sep 2009 02:34:54 +0000

I just discovered your blog last week and am completely enchanted. This is the second of four recipes I’ve tried so far.

Tried these with packaged shredded 6 Italian Cheeses (I forgot the brand…sorry) because sharp cheddar is hard to find and very pricey here in Mexico City. I also used chile de arbol for the pepper (half the amount called for in the recipe because I thought they might be too fiery otherwise). I made them without a food processor and they went together just fine.

(Thank you, by the way, for giving butter measurements in something besides just fractions of a stick – the sticks here are not the same size as back home in the US.)

I did not roll them out as thin as I would have liked because of my own impatience and lack of counter space (galley kitchen would be an exaggeration). I sliced them with a bread knife and had no trouble moving them to the cookie sheet (probably because they were so thick). In spite of all that, they baked up just fine. I want to try them again, but do not dare for now because the recipe is right…they won’t last an hour even if there’s not a party!

Thanks for an inspiring site!