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How about giving this cheese straw recipe a try – using Woodew Smoked Cheddar alongside Italian Herbs for a devilishly ORSOM twist on this classic snack recipe.


  • 375g ready to roll puff pastry
  • 125g ORSOM Woodew Cheddar Cheese
  • 4 teaspoons of dried Italian Herbs


  1. Heat the oven to 200 degrees and line a baking tray that is approximately 30cm in diameter.
  2. Unroll the pastry and divide in to two sections.
  3. Grate the Woodew Cheese and Sprinkle your cheese and the Italian herbs on one section of your puff pastry.
  4. Add the remaining section of puff pastry and place on top of the other.
  5. Roll slightly with a rolling pin so both sheets stick together and add a further sprinkle of cheese on top.
  6. Cut into sections around 3cm length ways and twist each end twice to get a ‘twirl’ on your straws and place in the fridge for 15 minutes.
  7. Move from the fridge, and sprinkle a little more cheese on the pastry and then place on the baking tray and bake for 20-25 minutes or until golden and firm to the touch.
  8. Remove from the oven and place on a wire rack to cool.
  9. These straws taste at their best when eaten within two hours of being baked, but can be stored in an air tight container for up to two days.
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