Make your own dough!
150g La Punt, Goat Peter’s cheddar-style hard cheese
40g butter, softened
160g plain flour
1 1/2 teaspoons salt
1/2 teaspoon mustard powder (optional)
Milk as required
Flour as required
Grease a large baking tray with butter. Preheat the oven to 190°C / gas 5.
Grate the cheese and place it in a mixing bowl.
Cut the butter roughly into cubes - this makes it easier to work with - and cream the two together. Don't worry if it looks a bit of a mess, this is a very rustic snack!
Add the flour and the salt to the bowl, and the 1/2 teaspoon powdered mustard, for a stronger flavour.
Mix all the ingredients together to make a dough. Usually you'll need to add milk until it comes together, but make sure you add very small amounts at a time.
If the dough is now sticky, put a small amount of flour onto the mixture (too much and you’ll dry it out) and lightly knead it in your hands.
Now you’ll have what appears like a bread dough.
On a lightly floured surface, roll out the dough, using a floured rolling-pin, to a thickness of 3mm.
Cut off the rough edges of the rolled out dough to make a square/rectangle. Cut the square into about 7cm long and 3cm wide strips.
Hold both ends of a strip and twist one of your hands to make a twist in the strip, this will make it resemble a double helix, then transfer to the baking tray. Do this with all the strips.
If you want a shiny glaze on your cheese straws, use a greasing brush to distribute small amounts of egg over each cheese straw; but it is not absolutely necessary.
Place the cheese straws in the oven for 15 minutes, or until they have puffed up and are golden-brown. Use a palette knife to scrape them off the baking tray. You don’t need to wait for this treat to cool! Place the cheese straws in a bowl and garnish with a dusting of flour. They taste great warm, but they are still very pleasant served cool. Enjoy!
Don't worry if the cheese straws are slightly burnt around the edges, this adds colour and texture and should not be considered as a bad thing.
Made with ready-rolled puff pastry.
350g Puff pastry
4 handfuls grated Grison Goat Peter’s Italian-style hard cheese
1 handful flour to roll pastry on
Heat oven to 220°C / gas 7.
Unroll the puff pastry, scatter over a couple of handfuls of grated Grison, then fold in half.
On a lightly floured surface, roll out to the thickness of 2mm.
Cut into 1cm strips, then twist the strips 3-4 times.
Lay on a baking sheet, scatter over more cheese and bake for 12 minutes, or until golden.
Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.