Cheese Straws – These Don’t Suck

I took a few things for granted in this cheese straws video.
I assumed you could tell how delicious they were as I crunched into them, which
is why I never said as much. I also assumed you’d figure out how, where, and
when to use them; as I failed to give my usual serving suggestions. I was so
taken by the sound and texture of these cheesy sticks, that it just never
occurred to me to state such obvious facts.

So, for the record, let’s make this official. These really
tasted great, and that’s without any embellishments whatsoever. There are so
many things that will work with this technique, including, but not limited to
garlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. As
far as approved uses, it’d be easier to list things this wouldn’t work with.

Any soup, stew, or bowl of chili would look substantially
better with some of these alongside. A few cheese straws will make that sleepy
bowl of leftover pasta suddenly seems special again, and substituting them for
toast at breakfast is a proven crowd-pleaser. Dipping toasted bread into a
runny egg yolk is nice, but dipping with a warm, crispy cheese straw? That goes way beyond nice.

As long as you use some nice, grate-able pungent cheeses,
and cook them long enough to get crisp, there’s no way these won’t be great. I
hope you give them a try soon, and report back with all your brilliant
adaptations. Enjoy!

frozen puff pastry
about 2 tsp olive oil , or as needed
about 1/2 cup total finely grated aged cheddar and
Parmigiano-Reggiano, or more as needed
salt, pepper, and cayenne to taste

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