Camembert Straws

Camembert Straws

These Camembert Straws are the perfect savory addition to any party! Soft and creamy, Camembert is a surface-ripened cow’s milk cheese with a thin edible rind. It was first made in the late 1700s in Camembert, Normandy, in northern France. For this recipe, we used the earthy Hervé Mons Camembert, a cheese that’s delicately salty and smooth.

Camembert Straws
Makes 24 cheese straws
  • 4 ounces Camembert cheese, cubed and softened
  • ½ cup (63 grams) all-purpose flour
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 3 tablespoons (24 grams) cornstarch
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  1. In the work bowl of a food processor, combine all ingredients. Pulse until dough just comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. (Dough can be refrigerated for up to 4 days.)
  2. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  3. On a heavily floured surface, roll dough into a 12x6-inch rectangle, about 1⁄8 inch thick. Cut dough into 6 x ½-inch strips, and place on prepared pan; twist ends in opposite directions to make spirals.
  4. Bake until brown and crisp, 6 to 8 minutes. Let cool completely on pan before serving.
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    • Hi Megan!

      These Camembert Straws store excellently in the fridge in an airtight container for up to one week. They can also be frozen for up to 3 months if they are well wrapped and placed in an airtight container. Happy baking!


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