Rosemary Cheese Straws — Cheddar & Rosemary (4 oz Bag)

Rosemary, sharp cheddar, and a Louisiana kick.

Real sharp cheddar, fresh rosemary, cayenne, and a few dashes of Tabasco, rolled thin and baked until they snap. The rosemary cuts the richness of the cheese and the heat arrives at the end — savory first, warm after. Made in small batches in New Orleans with no preservatives.

The 4 oz bag is the everyday size. Small enough for a desk drawer, a tote, or a car console. Big enough to put in a bowl when someone stops by.

What they taste like

Sharp and buttery up front from the cheddar, then piney and herbal from the rosemary, finishing with a slow cayenne warmth that builds across a handful. Medium heat — noticeable, not punishing. The texture is a clean crisp snap, closer to a shortbread cracker than a puffed snack.

How to eat them

• Desk snack — savory instead of sweet, no crumbs down your shirt
• With a glass of wine — dry rosé, Sancerre, or a Sazerac if you're going full New Orleans
• Dumped in a bowl when people come over and you had no plan
• Crumbled over soup or salad — a crouton with more personality
• Travel — they hold up in a bag better than crackers do

Buying for a host, a holiday, or someone who deserves a real present? The 12 oz gift tin comes in a keepsake tin that ships without needing wrapping paper.

Why cheese straws are a New Orleans thing

In New Orleans heat and humidity, cheese didn't keep. Local cooks baked it into thin, crisp straws with a hint of cayenne — pailles de fromage — and they became a fixture at gatherings, holidays, and family tables across the South. Joanie's follows that tradition, with rosemary added as a modern turn.

Ingredients

Tillamook cheddar cheese, flour, margarine, Tabasco sauce, baking powder, salt, cayenne pepper, rosemary.

Contains: Milk, Wheat.

Storage & shelf life

Keep cool, dry, and sealed once opened. Best within 2–3 weeks. They freeze well for up to 6 months.