Have I mentioned that we like our cheese around here? Liza eats virtually nothing but string cheese some days, and Jason and I have to be careful to avoid doing the same with more "adult" flavors of cheese. If Jason was going to get a tattoo, "Everything is better with cheddar" would probably figure prominently in it somewhere. And cheese-flavored crackers are a big deal around here, often opened and finished in the same day.
So figuring out sources for local cheese has been a priority for me. I'm still working out the details - it shouldn't be hard, as Amish country isn't too far south of us, so there's a whole tribe of bearded cheesemongers not far away. And cheese crackers - how hard can they be to make?
Not terribly difficult, as it turns out. I followed the recipe for cheese straws from Mark Bittman's How to Cook Everything, which is basically the same as this one, only with 1 lb of cheddar cheese in place of the blend in the online recipe. Once I coerced our food processor into shredding the cheese, the rest was a piece of cake. Five to eight minutes later, I had a whole stack of these babies:
Beautiful cheese straws, even if they do look exactly like french toast sticks. And the best part? Liza won't eat them, so Jason and I have them all to ourselves! Of course, after a few weeks of the "no goldfish, no Cheese-Its" diet, she may get desperate enough to try them again, but until then, all the salty, cheesy goodness is just for us grown-ups. Bwahahahahahaha!