Dinner · snacks

White Cheddar + Lemon Pepper Cheese Sticks Crackers

Hey everyone! Today we have another cheese cracker recipe. I had so much fun making them last time and I wanted to try them again with another flavor combination. It worked out great and this time there wasn’t spice, but the cheese was in full throttle.

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Behind the Scenes (BTS): this time I didn’t want spice but cheese flavor, when I made the cheese crackers last time I wanted them to go great with a dipping or hummus and they did, my roommates ate them basically in one day and the spice was great because the hummus cooled it down to make the flavor amazing, this time I wanted cheese but not heavy cheese which is why I added the fresh lemon zest; lemon zest can really lighten up a usually heavy snack and add a nice bright flavor so the combination was great, and the black pepper added even more depth and a good amount of kick, but not the kick that the red pepper gave. All in all I’m so proud of this flavor combination and what the recipe became.

P.S. The Nature’s Seasoning Blend can be found at any grocery store for less than $5 USD. It has a yellow lid.   IMG_3961 IMG_3963 IMG_3966

Adjustments: the method was the same, but the flavor ingredients were different. I used my new favorite white cheddar, New Zealand Cheddar, the flavor is so sharp and so tasty I can’t even describe it in words. The rolling was fun and the sprinkle on top of seasoning adds a great kick to the lips because you get that little bit of seasonings immediately.

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Alterations: any white cheddar will do and if you don’t have lemon zest or the seasoning blend, both of which are available in any grocery store you can still make it with the pepper, 1/4 teaspoon (1 gram) of lemon juice can replace the lemon zest and add 1/4 (1 gram) each of onion powder, garlic powder, and parsley flakes to replace the seasoning blend.

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Helpful Hints & Suggestions: a food processor isn’t mandatory but it makes things easier, I don’t have a full size food processor but a mini one and it’s big enough to blend the cheese, the reason you want to blend the cheese into an emulsified cheese ball is because it makes the flavor go throughout the entire cracker. If you don’t have one then make sure the cheese as thin as possible, whether you use a grater or you chop it with a knife, and make the recipe as you would if you had the food processor. Also a silicon mat isn’t mandatory just, once again, it makes the process easier, although the cheese cracker dough doesn’t stick to anything so you can roll it onto your countertop.

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Ta-Ta-For-Now: well that’s all over here, I hope you try out this recipe and the flavor is perfect for dinner, unlike how the other recipe was a great snack, you can enjoy this recipe with your favorite pasta or red sauce dish, and on the plus side it goes great with white sauce dishes as well. Basically it’s perfect. Have a good day and enjoy! xoxoxo

White Cheddar + Lemon Pepper Cheese Sticks


1 c. (140 grams) – flour

1/2 tbsp. (7 grams) – sugar

1/4 tsp. (2 grams) – salt

1 c. (100 grams) – white cheddar cheese

1 tsp. (8 grams) – lemon zest

1 tsp. (8 grams) – black pepper

1 tsp. (8 grams) – Nature’s Seasoning Salt Blend

1 tsp. (4 grams) – cornstarch

1/4 c. (60 grams) – milk

1 tbsp. (15 grams) – butter



  1. Sift, Season, Set Aside: in a bowl sift your flour, sugar, and plain salt and set aside.
  2. Grate, Process + Mix: grate your cheese and sprinkle your cornstarch over your cheese and combine thoroughly; take your cheese and put it in a food processor, once your cheese has come together into a ball add your lemon zest, pepper and nature’s seasoning salt; process it for a few more seconds, add your cheese to your flour mixture and combine, follow suite with your butter and finally add your milk and once all of your ingredients are amalgamated form your mixture into a ball and cut into four and cut those four into four.
  3. Cut, Roll + Sprinkle: One piece at a time, roll your cracker dough out into a very thin logs (helpful hint: it’s best to roll it onto a silicon mat that way you don’t need flour). Do this again to the remainder of your dough balls. This should take up two cookie pans. If you only want to use half and save the rest for later the wrap it with plastic wrap; it will last a few days in the fridge and a few months in the freezer.
  4. Bake and Eat: When all of your cheese sticks are on the pan, sprinkle some extra seasonings and some kosher salt. In your preheated 375F/190C oven bake your crackers for 10 to 13 minutes, place on a cooling rack and once fully cooled enjoy.

Downloadable Recipe: White Cheddar + Lemon Pepper Cheese Sticks


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