I WAS VIRTUALLY RAISED EATING THE CHEDDAR cheese straws that my grandmother, mother, and aunt
would bake for cocktail receptions, teas, and other social events, but it was only many years later that my friend, colleague, and neighbor Craig Claiborne introduced me to these tangy blue cheese straws he had learned to make in his native Mississippi. Aged extra sharp cheddar cheese can certainly be substituted in this recipe, but the blue cheese straws are truly exceptional—and different. I like to make plenty of them.

Makes about 6 dozen straws

INGREDIENTS

• 8 tablespoons (1 stick) butter, at room temperature
• 1/2 pound blue cheese, at room temperature
• 1 3/4 cups all-purpose flour
• Cayenne pepper to taste
• 1 teaspoon Worcestershire sauce

INSTRUCTIONS

1. Preheat the oven to 325°F.
2. In a food processor, combine all the ingredients and blend thoroughly until the mixture is smooth.
3. Roll out the dough to 1/8 inch thick.
4. Cut the dough into individual strips about 4 inches long.
5. Twist the strips into corkscrews or other shapes.
6. Arrange the twisted strips on ungreased baking sheets.
7. Bake the straws in the preheated oven for 20 to 25 minutes or until they are crisp and lightly browned.
8. Let the straws cool.
9. Store the straws in tightly closed tins for up to two weeks.