Gorgonzola Cheese Straws

I don’t know what my obsession with gorgonzola is lately, but my first attempt at more of a crispy-cracker-like snack was not so successful. It’s like I couldn’t roll the dough thin enough. Stumped at how I could acheive such an outcome, I went in a different direction (what do they say, if you can’t solve the problem change the problem?)

Gorgonzola Cheese Straws

This recipe is based on the cheddar version for which Lesley has become famous (’round these parts at least). Any food blogger gathering or potluck and one of the first questions anyone asks is, will there be cheese straws? (The answer is, yes, because even if Lesley doesn’t bring them somebody else will).

Using her recipe as a base, I replaced the classic cheddar with a crumbly gorgonzola. I also added a bit of baking powder (for some extra lightness and lift) and a healthy dose of black pepper. Once they are baked, most of the funkyness from the gorgonzola dissipates. In fact, if you didn’t tell someone these were gorgonzola, they could easily be mistaken for cheddar. They’d be perfect served with wine or beer, crispy and salty with a cheesy, soft cloud-like interior.

Gorgonzola Cheese Straws

I might suggest you make a double batch of these, as they disappear rather quickly (in fact, I was lucky to get a good shot of these before Taylor devoured them all). They’re quite dangerous in that respect.

Bring them to your next party. I promise they will make an impression. A word of warning, though, because once you do, people may never allow you to bring anything else. Ever.

Gorgonzola Cheese Straws

Yield: about 24 straws

Total Time: 45 minutes

Ingredients:

4 ounces crumbled Gorgonzola cheese

1 cup all-purpose flour

6 tablespoons unsalted butter, cut into tablespoons

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons milk


Directions:

Preheat oven to 350 degrees F with racks in upper and lower thirds.


Pulse cheese, flour, butter, baking powder, salt, and pepper in a food processor until mixture resembles coarse meal. Add milk and pulse until incorporated. Dough will be crumbly, but should stick together when pinched with your fingers.


Roll out dough on a lightly floured surface with a lightly floured rolling pin into a rectangle approximately 1/4-inch thick. Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/2-inch strips. Carefully transfer to two parchment lined baking sheets, leaving a little bit of space between them. You can also gently twist the strips for a slightly different effect (if they break at any point, just pinch them back together).


Bake, rotating the baking sheets halfway through baking, until straws are puffed and bottoms are golden, about 15 to 18 minutes. Cool completely. Straws will keep, stored in an airtight container, for up to 3 days.


Adapted from Gourmet via LesleyEats.


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43 Comments Leave a Comment »

  1. Get out of here. Actually, just hand over some cheese straws.

  2. Must make!! I love gorg cheese too. :)

  3. What beautiful styling…and love those cheesy bites! Pinning….

  4. That looks so easy and yummy and… well, baking these cheese straws sounds like a plan for one of these horrible snowy German afternoons!

  5. I love Gorgonzola…I could do some damage on these!

  6. I LOVE cheese straws and LOVE gorgonzola… I’m all over this.

  7. Oooh, gorgonzola–good idea! And I like the baking powder trick, too!

  8. Gorgonzola is the best–these straws sound like the perfect snacking food!

  9. These sound like the best thing ever!

  10. Goodness, Lindsay. I go crazy for every recipe you post! These look wonderful.

  11. Ohh yum! I love a good crispy breadstick. Even better with the gorg.

  12. I am in looove with these cheese straws! Good call adding the black pepper, it’s perfect with the gorgonzola.

  13. Cheese straws are my go to when I need to bring something to a dinner party and they always get devoured. I’ll definitely have to try this recipe next time!

  14. I’m having a minor love affair with stilton right now. Maybe I’ll have to try these with my Stilton. Yummy, yummy!

  15. What a fantastic idea for a dinner party app! Thank you for sharing!

  16. ” but my first attempt at more of a crispy-cracker-like snack was not so successful. It’s like I couldn’t roll the dough thin enough” – I cracked the code on this for crackers about a zillion soggy batches. Bake a loaf of bread first. Then slice it super!! thin, and bake as crackers. I have a huge blog post dedicded to it but that’s the short version. I wonder if baking a cheese bread, and then slicing for cheese crackers and baking would work. Not the cute straw shape (and looks like you don’t need help anyway -they look awesome!) but just musing…

  17. Oh yes please. I love cheese straws, but I’ve only made them with cheddar and parmesan. Love the thought of having them with gorgonzola/

  18. I’ve been meaning to make cheese straws for a while now. Thanks for reminding me! These look so good!

  19. My boyfriend would love these. He is a fan of all things gorgonzola. I’m imagining dipping these into some potato soup, yum!

  20. I think I would eat all of these if you put them in front of me!

  21. It’s no secret, I love cheese! But Gorgonzola is high up there. I add it to flat breads, sandwiches, burgers and don’t get me started on Gorgonzola fries! So it’s a given I’d love these straws :)

  22. These look wonderful! They would be great dipped in some soup I think! (And I’m really loving your fancy watermark in this post! )

  23. Those look delicious! Perfect snack food. And you’ve done a bang up job of presentation!

  24. YUM these sound great. Wondering if you think these could work with whole wheat flour … ?

    • I haven’t tried it with whole wheat but I don’t see why not. I’d guess they would be a bit heavier and more dense, so maybe do a mix of half and half to start with.

  25. Lindsay,
    Your recipes never fail to make my tummy growl or my mouth water! Today is no exception and are especially tempting since you mention 2 of my favorite things on earth…cheese and beer!
    I’ve made sharp cheddar cheese straws before, but broke my cookie press (and nearly my wrist) doing it.
    May have to give these a shot! I love gorgonzola too!!
    Yum!

  26. How I do so love gorgonzola… My 8-yr -old says things like, “if you love it so much why don’t you marry it?”

    If only I could….. *sigh*

    These sound PHENOMENAL!

  27. I’m a fan of parmesan. could I switch out gorgonzola for parmasan? Or is it too dry?

  28. These cheese straws look so good! I need to try them! Gorgonzola is one of my favorites…so much flavor!

  29. ahhhh and of course I just told myself I was going to cut back on bread. Not. Happening.

  30. Keep this obsession with gorgonzola going – because these are inspired.

  31. These look lovely, Lindsay! My friends would love these at our neighborhood happy hours. Got to try them!

  32. I like your suggestion, hahaha, will totally make a double portion. I love a cheese balls, and I know that I’ll like this sticks as well.

  33. What other cheeses could I use other or what you suggest to make them besides gorgonzola?

  34. I seriously love cheese straws. I can’t wait to make these!

  35. Love these! I am a huge fan of strong cheese. Cheese straws are always a crowd pleaser, I try to keep a batch in the freezer. Operative word: Try.

    Great post, and lovely photos. Thanks!!

  36. How wonderfully simple and delicious sounding! Bookmarked as a fab canape. Thanks!

  37. Made these and they turned out absolutely lipsmackingly fabulous. :) From oven to empty plate in 45 minutes flat! Do drop by and see my attempt (the photos are quite terrible – sorry!). http://arundathi-foodblog.blogspot.in/2013/04/truffle-cheese-straws.html

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