If you haven’t picked up on it with my last few recipes (like these fries with CHEESE, this bruschetta with CHEESE, and this orzo with CHEESE), I am 100% back on the dairy-eating train. I had to give up all dairy (and soy) this summer after Juniper was diagnosed with a milk and soy protein intolerance (MSPI for short).
Many mothers have to stay away from dairy and soy the entire time they are nursing, but JuneBug outgrew her intolerance right around the six month mark—so welcome back, cheddar. I plan on writing about my experience with eating an MSPI diet in the future, but for now, I’m just reveling in the fact that cheese is back in my world. Oh cheese, I missed you so.
Right now is the perfect time to jump back on the cheese wagon, because man, I just can’t imagine a good game day spread without cheese. I mean, I’m sure there is a way to make snacks for the big game without dairy, but I’ll stick to my beer-drinking, cheese-eating ways this Sunday, thankyouverymuch.
If you’ve never had a cheese straw before, the best way to describe them is like a crunchy buttermilk biscuit. They’ve got that crumbly, rich texture to them that is crazy addictive. Cheese straws on their own are awesome, but when they are rolled in crushed up Blue Diamond Smokehouse Almonds? Incredible!
Blue Diamond’s Smokehouse flavor is my absolute favorite out of all of their flavored snacking almonds. They are rich, savory, and hearty. And they pair perfectly with the sharp cheddar in these cheese straws. Put these cheese straws out for a game day snack this Sunday, and I promise they’ll be gone before the first quarter is even over.
To give these straws their funky, craggy texture, I use my cookie press (or as I like to call it, my “cookie gun”). It has a star-shaped die with it that is perfect for crunchy cheese straws (this is the one I have). If you don’t have a cookie gun around, you can also make these straws by just rolling out the dough and then using a knife or a pizza cutter to cut into sticks. I’ve included directions for both methods in the recipe.