Thyme & Cheddar Cheese Straws

Makes about 20 cheese sticks.


  • 1 c. extra sharp Cheddar cheese, grated
  • 4 Tbsp. unsalted butter, room temperature 
  • 3/4 c. all-purpose flour
  • 1 tsp. fresh thyme
  • 1/2 tsp. kosher salt, divided
  • 1-1/2 Tbsp. whole milk

Egg wash: 

  • 1 large egg, beaten
  • Splash of whole milk


Preheat your oven to 350° F. Line a baking sheet with parchment and set aside. 

In a medium bowl, combine grated cheese, butter, flour, thyme and 1/4 teaspoon salt. Mix using a spoon or your fingers until it resembles a coarse meal. Pour in the milk and knead the dough using your hands until it forms a shaggy ball. Lightly flour kitchen counter and dump out the dough and any bits. Knead the dough five or six times, until it forms a large disc, adding more milk if needed. 

Lightly flour a rolling pin and roll the dough into an 8 x 12-inch rectangle that is 1/4-inch thick. Using a lightly floured sharp knife, cut the dough into 6-inch strips (each about 1/4-inch wide), re-flouring the knife when needed. 

Carefully transfer the strips to the parchment-lined baking sheet, spacing them about 1/4-inch apart. Lightly brush each cheese stick with egg wash and sprinkle with remaining 1/4 teaspoon salt. 

Place baking sheet in oven; bake until lightly golden brown, about 10 to 12 minutes. Allow cheese sticks to cool on baking sheet and serve at room temperature. 


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Recipe and photo courtesy of Adrianna Adarme, A Cozy Kitchen