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Dessert

Cheese Straws

Cheese Straws are baked strips of dough flavored with Parmesan, Cheddar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parmesan cheese and cheddar cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 592 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Straws

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

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

  2. Rub the butter into the flour until well combined.

  3. Add the grated cheeses and seasonings, mixing well.

  4. Gradually add milk to form a smooth paste.

Shape and bake

  1. Roll out the dough to about 6 inches wide and ½ inch thick.

  2. Cut into straws 6 inches long and ½ inch wide.

  3. Place on a greased baking sheet and bake until lightly 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. Parmesan cheese + cheddar cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together592 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,436 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cheddar cheese + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Flour
Provides the structure that holds the dough together as it bakes.
Butter
Adds fat that gives the straws a short, tender texture.
Parmesan cheese
Adds concentrated savoury flavour and helps the straws brown.
Cheddar cheese
Adds rich cheesy flavour and moisture to the dough.
Milk
Adds moisture so the flour and fat bind into a smooth, rollable paste.

The step that matters

Gradually add milk to form a smooth paste.. Adding milk all at once can make the dough sticky or overly wet. Adding it slowly lets the flour absorb liquid evenly, giving a dough that rolls and cuts cleanly.

“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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