Preparation info
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By John Martin Taylor

Published 1992

  • About

These cheese “straws” are one of the best recipes in Charleston Receipts. They are unfailingly crisp, easy to make, and perfect with Champagne punches, beer, and cocktails. I nearly always make a batch when I have a party, using a pig-shaped cookie cutter to cut the dough. I have added some red pepper flakes to the recipe.


  • ¼ pound (1 stick) unsalted butter at room temperature
  • 1 pound sharp cheddar cheese


Preheat the oven to 350° and get out 2 large cookie sheets. Cream the butter, then blend in the cheese. Work in the seasonings and flour.

Roll the dough out thin and cut into strips or use a cookie cutter.