Rosemary Cheese Straws Gift Tin — Cheddar & Rosemary (12 oz)

A tin worth handing to someone.

Real Tillamook cheddar, fresh rosemary, cayenne, and a good pour 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.

Twelve ounces packed into a keepsake tin, which means it shows up looking like a present without any wrapping paper involved. It's the one people set on the counter and keep after the straws are gone.

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.

Who it's for

• Hostess gift — better than another bottle of wine
• Holiday and housewarming gifts
• Corporate and client gifting
• Party favors, showers, weddings
• The cheese board you're building on Saturday
• Anyone who has ever said they don't really like sweets

How to serve them

Stand them up in a glass alongside charcuterie, or pour the tin into a bowl and let people work. The rosemary bridges soft cheeses, honey, and cured meats. Pour dry rosé, Sancerre, a crisp lager, or a Sazerac if you're going full New Orleans. Leftovers crumble beautifully over soup or a salad.

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.

Net weight

12 oz (340 g). Serves roughly 8–10 as a party snack.

Storage

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