Top Pick Of The Week

October 26, 2010

Cheese Straw


A glass of red wine with Melting Parmesan CheeseSticks and an olive chaser is perfect for parties, pre-dinner or a TV snack. Photography by Evan Dempsey | THE NIBBLE.

WHAT IT IS: Cheese straws.
WHY IT’S DIFFERENT: Both long straws and squares; healthier whole wheat and sweet dessert options.
WHY WE LOVE IT: Delicious savory cheese flavors and great cheese snacks.

.John Wm Macy’s CheeseSticks: Straws You’ll Want To Grab At

CAPSULE REPORT: We love cheese straws. The only thing better than having your own homemade cheese straws—warm from the oven—is buying them from a fine producer like John Wm Macy’s.

No one knows the exact origin of cheese straws, but they are believed to have originated in the South. As the [probably accurate] legend goes, a frugal cook mixed leftover biscuit dough with some cheese. He or she formed it into long narrow strips that were baked along with the biscuits, and created a popular new snack.

The snack evolved into a cocktail nibble; and now cheese straws and wine are as perfect a combination as peanut butter and jelly.

The most basic cheese straw recipe is a simple cheese dough made from flour, grated cheese, salt and cayenne and/or Worcestershire sauce for seasoning. The dough is cut with a pastry wheel into long, narrow strips (“straws”).

But John Wm Macy’s goes beyond the basics. One of THE NIBBLE’s Top Picks back in 2005, the company has vastly expanded its repertoire. There are twice as many flavors, a cracker-like version for dips and canapés and better-for-you whole wheat CheeseSticks. And the dough is sourdough.

And the CheeseSticks now have a sweet sister: SweetSticks in chocolate or cinnamon, a welcome ice cream complement and cookie substitute.

Read the rest of the review to learn about the 12 savory and two sweet varieties of CheeseSticks. Start with the article index below.

THE NIBBLE does not sell the foods we review
or receive fees from manufacturers for recommending them.

Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their respective categories.

Make Your Own Hors d'Oeuvre

Small Bites by Jennifer George Hors d'Oeuvre by Williams Sonoma Hors d'oeuvre by Eric Treuille
Small Bites, by Jennifer George. Forget that fat-laden onion dip; here are tapas, sushi, dim sum, antipasti, and many other healthy finger foods. Learn more.

The Williams-Sonoma Collection: Hors d'Oeuvre, by Brigit Legere Binns. Finger food to suit any occasion. More than 40 pretty party recipes. Learn more.

Hors d'Oeuvres, by Victoria Blashford-Snell and Eric Treuille. Step-by-step instructions and colorful photos ensure success with these party recipes. Learn more.


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Continue To Page 2: Serving Cheese Straws

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