Cheese Straws Recipe - melissassouthernstylekitchen.com (2024)

FAQs

Why are my cheese straws not crispy? ›

It can be hard to tell when cheese straws are perfectly baked, but underbaking can lead to soft straws instead of crisp ones.

Cheese straws can be made up to 1 month ahead of time. Store cheese straws in an airtight container at room temperature for up to 1 week or in a freezer for up to 1 month.

Cheese straws can be a bit brittle when they're warm, so handle them gently to avoid breaking them in half. Cool completely before serving. Store for up to a week in an airtight container. If your cheese straws lose some of their crispness, re-crisp them briefly in a toaster oven and cool before serving.

Our cheese straws are made with puff pastry, which is cut into strips and then twisted into “straws.” Puff pastry is made of hundreds upon hundreds of thin layers of dough and butter. In the heat of the oven, these layers puff dramatically and become incredibly crispy.

The Oxo Cookie Press Is The Best For Making Cheese Straws.

Reheating: If you like the cheese twists a little warm or wish to freshen them up. Place in a preheated oven on a low temperature for a few minutes to warm through.

You can age cheese in a regular refrigerator. Unfortunately, a standard refrigerator is 10-15 degrees cooler then a cheese cave and has the tendency to remove moisture from the air, causing unprotected cheese to dry out. The lower temperature causes the aging process to slow down.

Cheese straws are one of those classic Southern treats, something that no self-respecting hostess would be without in her culinary repertoire. They are usually served before a meal, though they are also delicious with soups, salads, wine, cheese and I have even been known to dip cheese straws into a bowl of queso.

Switching to a fresh supply can often resolve the problem. If you are using fresh milk, the next likely culprit is the cultures used to make the cheese. The fastest way to resolve an issue with acidity is to reduce the amount of culture used in the cheesemaking process.

“Because the cheese is damp after rinsing, it's better to use it in recipes that result in the cheese melting.

What country did cheese straws originate from? ›

Cheese straws are a traditional food of England and the Southern United States. They are eaten as an appetizer or snack. They are made as cut strips, or by using a cookie press, from dough made with butter, flour, salt, cheddar cheese and cayenne pepper. Variations use different types of cheese, spices and nuts.

Cheese straws are best the first day or two after they are made, but will stay fresh in an airtight container on the counter for about 1 week. You can also freeze any uneaten cheese straws in an airtight container for up to 2 months.

Let the cheese straws cool completely on a cooling rack before serving—they won't be crispy until they're fully cooled. Once they're done, you can store them in an airtight container for up to one day before serving, but they're really best eaten the day they're made.

If you find your cheese crisps are soggy once they've cooled, you likely didn't bake them enough. The edges should be brown before they are removed from the oven. Alternatively, you may have used a soft cheese that won't harden properly when it cools.

But Not Too Much Heat: The thing is, once cheese is heated too far beyond its melting point, the proteins firm up and squeeze out moisture—the same way protein does in meat. When this occurs you're left with rubbery, clumpy bits of cheese protein that separate from the fat and moisture.

If your cheese ball is too soft to form into a round ball, it might need some more time in the freezer. Chilling your cream cheese ball helps all the ingredients mesh together & makes the cheese firm up so it's easy to shape into a ball.

Acid-curd cheeses aren't suitable for melting. They contain an acid that dissolves the calcium glue that keeps casein proteins together. As the milk heats, the acid curds become closer to one another, and the water content decreases. Without the calcium glue, the cheese will continue to solidify and will not melt.