Let’s take a break from blueberries this week and get a little cheesy!
I’m fairly certain cheese is the reason I could never be vegan. Hard cheeses, soft cheeses, stinky cheeses, I love them all. Well, almost all of them. Blue cheese I could live without.
But a good, strong cheddar, brie, Gruyère, manchego, goats cheese? I’m there!
Sometimes I have dinner that consists only of bread and cheese. And wine. Because is there a better pairing than cheese and wine? I don’t think so.
Not to toot my own horn or anything but these cheese straws are gooooood. Like, I actually couldn’t stop eating them.
They were cheesy, and crunchy, and flaky and I’m almost drooling just typing about them.
These are easy to make, have three kinds of cheese, a few chives and a little kick from some dry mustard and smoked paprika.
I can guarantee you won’t be able to eat just one!
Ingredients
- 2 oz. parmesan, shredded and at room temperature
- 2 oz. romano, shredded and at room temperature
- 4 oz. sharp cheddar cheese, shredded and at room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- Handful chives, chopped (optional)
- 1 1/2 cups all-purpose flour
- 1/2 tsp. dry mustard
- 1/4 tsp. smoked paprika
- 1 tsp. salt
Instructions
- In a stand mixer or by hand, cream together the butter and cheeses until smooth.
- In a small bowl, combine chives, flour, dry mustard, paprika and salt. Add to the butter/cheese mixture and beat on low until smooth and combined. Wrap dough in plastic wrap and let it sit at room temperature for 20-30 minutes.
- Preheat oven to 375°F.
- Roll out dough 1/8" thick. Slice about 1/4-1/2" wide strips and place on parchment lined baking sheets. If strips are too fragile, cut in half lengthwise to make them easier to transfer.
- Bake for 11-13 minutes, until edges start to brown. These are best eaten the day they are made (and in my house they don't last very long), but if you have some leftover store in an airtight container for up to 3 days.
