Served at the 2024 Say Cheese Wine Trail, Curling Vine Winery
Ingredients:
1 lb. sharp cheddar cheese, freshly shredded (about 4 cups)
1 cup salted butter, room temperature
1 1/2 tsp salt
2 cups all-purpose flour
1/2 tsp cayenne
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp black pepper
Instructions:
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper. Grate the cold cheese on the small side of a grater using the fine holes, then cover it and let it come to room temperature.
- Beat butter and cheese in the bowl of a stand mixer fitted with the paddle attachment for 10-12 minutes until creamy and light.
- Add flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper to the cheese mixture, mixing on medium-low speed until fully combined.
- Transfer dough to a cookie press or piping bag fitted with a large open star tip.
- Pipe into long strips, then use a sharp, small knife to cut the strips into 3-inch lengths.
- Bake for 12-14 minutes until lightly browned
- Cool for 5-10 minutes before transferring the cheese straws to a wire rack to cool completely.
- Cheese straws will keep well in an airtight container at room temperature for about 1 week, and also can be frozen once cooled for up to 2 months. Let come to room temperature before serving.
Serve with Curling Vine Winery Bubba’s Red.
