Pecorino and Parmesan Cheese Straws

Preparation info
  • Makes about


    cheese straws
    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

These slender straws feature two aged cheeses, one made from cow’s milk and the other from sheep’s milk. The Parmesan is milder, but its distinctive deep flavor is unmistakable; the rustic pecorino adds a salty sharpness. I often serve these straws to accompany soups and salads.


  • ½ cup (4 oz/125 g) unsalted butter, at room temperature, cut into ½-inch (12-mm) pieces, plus more for greasing


In a food processor, combine the butter pieces, pecorino, Parmesan, and white and cayenne pepper and process until a smooth paste forms. Slowly add the flour while pulsing to blend. When all of the flour has been incorporated, remove the dough from the processor, shape into a smooth ball, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 hours.