These puffy Cheddar Cheese Twists have a sharp and buttery flavor, and are very easy to make. They are perfect for parties and entertaining!

Cheese Twist Crackers - Lined up in Row on Sheet Pan

When you’ve had your fix of cheese and crackers, what do you do???

Find a new way to eat even more cheese and turn it into bread form, of course!

Cheese twists might actually be my favorite way to eat cheese, and I’d venture to say it may be most people’s favorite way too because they disappear quicker than everything else when I bring them to parties.

Cheese Stick Crackers - Twisted in Rows on Silpat

With any recipe that only involves around five ingredients, you want to make sure you’re using good quality stuff. Cheese twists had better taste like some darned good sharp cheddar cheese.

You wouldn’t cook with a bad wine, would you?

Of course you wouldn’t.

In a similar way, you wouldn’t want to make cheese twists with a bad cheese.

Hand Holding Cheese Twists

My cheese of choice for these twists is Cracker Barrel yellow sharp, with aged reserve as a close second. But if you have a favorite variety from their line of cheeses, you can use your favorite! I have tested them all (yes, really) and they’re all amazing. The jalapeno is good if you’re feeling spicy 😉

Cheese Twist Snack - In Pile on Wax Paper

Enjoy!

Cheese Twists - On Parchment Paper with Twine

Puffed Cheddar Cheese Twists

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These puffy Cheddar Cheese Twists have a sharp and buttery flavor, and are very easy to make. They are perfect for parties and entertaining!
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Ingredients

  • 1/2 cup finely grated sharp cheddar cheese (2.5 oz, by weight)
  • 1/2 cup flour (2.5 oz, by weight)
  • 1/4 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 3 tbsp unsalted butter cubed
  • 1 egg white (2 tbsp)

Instructions 

  • Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper or a silpat.
  • Combine the cheddar, flour, salt, and cayenne pepper by swirling it around with your fingers.
  • Add the cubed butter and work it into the flour mixture with your fingertips, working quickly (you don’t want to melt the butter).
  • Once the big butter pieces are broken down, stir in the egg white until evenly distributed. The mixture will be crumbly but you should be able to knead the mixture into a cohesive dough ball fairly easily (do not overwork).
  • Roll out onto a floured surface to about 1/8 inch thick.
  • Cut into long strips with a pizza cutter and twist them onto the baking sheet.
  • Bake for 10 minutes until crisp and a light golden brown. Let cool slightly, then enjoy!

Nutrition

Calories: 194kcal, Carbohydrates: 12g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 37mg, Sodium: 247mg, Potassium: 42mg, Vitamin A: 455IU, Calcium: 104mg, Iron: 0.8mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizer
Cuisine: American
Author: Joanne Ozug