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Cheese Straws

A baked cheese dough cut into strips and browned in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and cheese are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,860 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cheese Straws

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix the flour, grated cheese, salt, and baking powder.

  3. Add enough water to form a dough that can be rolled out like pie dough.

Shape and bake

  1. Roll the dough thin and cut it into long, narrow strips using a pastry wheel.

  2. Place the strips on a baking sheet and bake in the preheated oven until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + cheesetop 29% of all pairs
    Smell alikelow
    Cooked together4,860 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the structure that holds the dough together and lets it roll out thin.
Grated cheese
Adds fat and rich flavor, and helps the straws brown as they bake.
Baking powder
Releases gas during baking, helping the straws rise slightly and turn light and crisp.

The step that matters

Rolling the dough thin. Thin dough dries out and crisps evenly in the oven. Thick dough stays soft in the middle and may not brown properly before the edges overbake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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