
So what to do, but winkle the recipe out of one of the old pastry chefs. Being a Southern, does have its advantages ~ a wink here, a nod there and telling stories about past parties of old and events you know this sweet little lady catered. It was probably easier for “the gate crushers” to get into that State Dinner recently at The White House; but my winking & nodding worked ~ here is old Sam Smokes’ Cheese Straw recipe. Enjoy this classic, quick, and easy appetizer that can be served with drinks at any occasion!
Sam Smokes’ Cheese Straws

14 tablespoons butter, room temperature
3 cups sharp Cheddar cheese
1¾ cups all-purpose flour, plus more for rolling
⅛ teaspoon salt
½ teaspoon ground cayenne pepper, more or less
1 teaspoon Worcestershire sauce
Put the butter and cheese in the bowl of a stand mixer. Add the flour, salt, cayenne, and Worcestershire; and blend thoroughly. If a stand mixer is not used, put the flour, salt and cayenne in a bowl. Add the butter, cheese, and Worcestershire, and using two knives or a pastry blender, thoroughly blending together. Wrap in waxed paper or plastic wrap and chill for at least 1 hour..
Preheat oven to 300 degrees F.
Roll small amounts of dough into a long tube about the width of a straw and cut in desired lengths. Or, roll dough out on a floured surface to about ⅛ -inch to ¼ -inch thickness, cut into strips, and gently twist. Arrange the strips on 1 or 2 un-greased baking sheets.
Bake in preheated 300 degree F oven for 20 to 25 minutes, or until the straws are crisp and lightly browned. Remove and let cool.
Makes about 5 to 6 dozen
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George’s notes:
- You can roll out the dough and cut them into shapes with cookie/biscuit cutters, which I general do.
- These make a great gift to take with you, when you are feeling a gift is required.
- For anyone who wants to make these cheese straws in advance, they freeze extremely well. Just bring them out about an hour or so before you plan to serve them.

Oh those would be a perfect appetizer for my new year's eve party!
ReplyDeleteMy partner loves these and I've never found a recipe that he has liked. I'll give this on a go.
ReplyDeleteThanks for the espionage on behalf of all of us home bakers. Why are they called cheese straws if they're round.
ReplyDeleteVery interesting recipe.. I can't say much because I have never tried them but all that cheese and butter sounds tasty.
ReplyDeleteOne thing I agree wiht is that bite size pieces are great to give around during a party and people find it easier to pick one and enjoy it.
Great stories/history as always..loved the reading.
George, I have been asking myself, what kind of nibble with wine for our dinner guests tonight... solved. I can already taste them. Thank you. :)
ReplyDeleteThis is SO bookmarked! I'm looking for easy hor's doevres for Christmas eve. These look fabulous, and a great way to be a part of history! Thanks.
ReplyDeleteI've bookmarked this too! With two weeks off of school, I have plenty of time for snacking.
ReplyDeleteI adore cheese straws. They are perhaps the best nibble the south ever invented.
ReplyDeleteSam
my mom makes these little nibblies all the time, and you're darn right--they're incredible! it's easy to pop 10 or 12 into your mouth before you realize what you're doing. :)
ReplyDeleteI've never made these, George, but they'll be perfect for our Christmas Eve get-together. How far in advance can I make them? I want them to taste fresh, but would prefer to make them ahead of time, if possible.
ReplyDeleteI love these! Great story too. I'll will give them a try. Thanks for sharing!
ReplyDeleteNever tasted these before.. But now you are tempting me to try it out with the description (and a great story)and pic..:-) Thanks George !
ReplyDeleteI've never tried to make cheese straws but your recipe sounds so tasty, a perfect accompaniment to a cocktail or nice glass of wine. I'm looking forward to trying this, George.
ReplyDeleteI've hear of these critter and NOW I'm going to have me some....thanks for posting the recipe!
ReplyDeleteThese would be perfect nibbles to pair with a good glass of red wine.
ReplyDeleteGeorge, I have made cheese straws before but the recipe doesn't have near the amount of butter that these have. That must be the secret! I just have to make these for the holidays!
ReplyDeleteGeorge, these look delicious and perfect for any gathering!
ReplyDeleteHi george
ReplyDeleteYou know that big french chef propose such things as pre snacks !! this is so great whent they pop in the mouth
cheers from chilly Paris !! Pierre
George, I'm back to say the cheese straws last night were a success and served with a Sauvie Blanc our guests thought they were great. I made them not as straws but as pictured above...less labor intensive. ;)
ReplyDeleteGeorge,You say you roll them and cut them, but the photo is of balls. How thick do you cut them out? I'm bookmarking this recipe.
ReplyDeleteGeorge, I've given my sharp white cheddar version of Cheese Straws as gifts and have received lots of compliments...
ReplyDeleteBut I cannot help but think the version you have shared will definitely top mine :) ~ the history and all. Besides, you're a Southerner and surely know your Cheese Straws!
You're making my "to make" list ever more lengthy each time I visit your blog. I love that!