Ideas, Advice and Suggestions

Cheddar cheese, grated – You can use any grateable cheese you prefer. I’ve tried various cheeses and combinations, from cheddar and mature cheddar to gruyere. While mozzarella can be grated, it’s quite soft and doesn’t add much flavor, so it’s best used to increase the quantity of cheese if you’re running low. Cream and cottage cheeses are not recommended.

Butter – I enjoy the flavor of butter, but you could use cooking margarine as a substitute.

Corn-starch – Maizena in South Africa.

Potato starch – Ensure you use potato starch not potato flour.

Dry mustard – I consider Coleman’s the best, but any dry mustard should suffice. It’s absolutely essential for achieving the authentic taste of cheese straws.

Red pepper – Cayenne pepper – Freshly ground pepper offers more zest than one that has been sitting for a while. However, cayenne pepper is quite potent, so it’s advisable to adjust the amount to your taste cautiously, especially on your first try. It’s also a significant contributor to the overall flavor.

Xanthan gum – I’m usually not keen on Xanthan gum but it makes these crackers hold together well.

Cream – Cream that has soured slightly can still be used, and cream cheese can serve as a substitute, which has proven to be effective.

Zeal – MSG –Optional but recommended, this ingredient is polarizing; however, it truly adds something unique to the crackers.