The best cheese straws in the world!

This family recipe was first published on my blog 10 years ago and the post has been a constant favorite ever since. If you want to bring something special that’s not hard to make to a holiday party this season, try it out!

Cheese straws are my favorite offering to bring to holiday gatherings. The recipe comes from my maternal grandmother’s family, the Salley’s from Orangeburg, South Carolina. The tradition has been passed down from mother to child for generations. There are cheese straws and then there are these cheese straws, which always get a lot of attention. I’m working on teaching my sons how to make them – they sure like to eat them! The trick is to use the sharpest cheddar cheese you can get and to roll them as thinly as possible.

My grandmother (2nd from left) with the Salley family, in about 1900.

Ingredients: 3 Cups flour, 2 tsp. seasoned salt (I use Lawry’s), 1 tsp. dried mustard, 1 cup butter, 8 oz. very sharp cheddar cheese. Start by mixing the flour, salt and dried mustard in a bowl.

Cut in the butter with a pastry cutter, like you are making pie crust.

Grate the cheddar cheese and stir it in with the flour mixture.

Dribble ice water into the mixture and combine until it sticks together in a doughy consistency. Don’t let it get too soggy!

Divide into balls, handling the dough as little as possible. Then wrap the balls and refrigerate for a few hours.

Roll out the dough balls as thinly as possible and cut in strips with a pastry crimper.

Spread the straws out on a cookie sheet and bake in a 350 degree oven for 15 to 20 minutes, until golden brown. They may take longer to cook, so check them often and switch pans to different racks during baking time.

They don’t take long to cool, so immediately sample a few. Now, put them out and watch them disappear! They can be saved in a tin and make a great gift, too.

Since so many of you’ve enjoyed the recipe over the years, I decided to make a card with the cozy kitchen scene on the front and the recipe for making cheese straws printed on the back. That way, it’s a greeting card (or Holiday card) and recipe card all in one. The Cheese Straws card is available in my shop in packs of 4 or 8.

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12 thoughts on “The best cheese straws in the world!

  1. Greetings from across the pond . Thank you very much for the cheese straws recipe they look delicious . A Christmas treat I think . Thank you for all your lovely pictures . Kind regards . Sincerely Jane Wood .

  2. Can’t wait to try these! When you talk of seasoned salt, what is it seasoned with? I’m in UK so may be called something different here 🙂

  3. Hi Salley, Thanks for sharing your family recipe.
    Are you making them now for Thanksgiving? Christmas?
    How far can they be made ahead of gathering or gifting?
    Can they be kept in freezer?
    Thanks again,
    Have a nice day.
    Debby

    • I’m making cheese straws for all of the holidays and parties for the next 2 months. Every week, I make a batch. They keep well in air tight containers. I haven’t tried freezing them, but if you do, they’ll probably need crisping in the oven.

  4. Thanks for your reply. I’m going try making your Cheese Straws for Thanksgiving. We’re all Wisconsin cheese lovers.
    Happy stitching,
    Debby

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