Randy Chandler
Guyanese cheese is a beloved staple in Guyana and among the Guyanese diaspora. While there is no such thing as a Guyanese cheese, per se, there are two popular Guyanese dishes that use cheese: Guyanese cheese rolls and Guyanese cheese straws. Both dishes are made with a pastry that contains butter, flour, and sometimes vegetable shortening. The filling or base for the cheese is typically a white, aged cheddar, although some recipes call for extra sharp cheddar or even dairy-free cheese substitutes. The pastry is often flavoured with mustard and pepper, and the rolls are sometimes made with a curry powder addition.
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What You'll Learn
Guyanese cheese rolls
To make the pastry, you can use a mixture of butter and shortening, or just butter. Some recipes recommend using unsalted butter to control the saltiness of the cheese roll. The butter is grated into the flour using the shred side of a cheese grater, and the mixture can be blended with a pastry blender or fork. Leaving little chunks of butter creates a flaky texture. Vegetable shortening can then be added and combined until the mixture is crumbly. Ice water is then gradually added, and the mixture is pressed together to form a dough ball. The dough is then refrigerated for about 30 minutes.
To make the cheese filling, cut the cheese into cubes and add them to a food processor along with the other ingredients. The mixture is blended until a smooth paste is formed.
Once the dough is ready, it is removed from the refrigerator and divided in half. One half is returned to the refrigerator while the other half is placed on a floured surface and rolled out until it is about 1/8 inch thick. The dough is then cut into 6x6-inch squares, and a scoop of cheese filling is added to the centre of each square. The edges of the squares are brushed with water, and then folded over to seal in the filling. The ends of the cheese rolls are crimped with a fork, and then pierced a few times to allow air to escape during baking. The cheese rolls are then placed on a baking sheet and brushed with whisked egg yolks. The remaining dough is then removed from the refrigerator, and the process is repeated.
The cheese rolls are baked at 350°F for 20-25 minutes, and then allowed to cool before serving.
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Guyanese cheese straws
Ingredients
- Aged white cheddar cheese
- Softened butter (room temperature)
- All-purpose flour
- Wiri wiri, Scotch bonnet, or cayenne pepper
- Spicy brown mustard
- Salt (optional)
Method
To make the Guyanese cheese straws, start by grating the cheese yourself for the best results. Then, add the butter, cheese, mustard, and pepper to a food processor and blend until a smooth paste forms. If you don't have a food processor, simply add the flour to the cheese paste mixture, folding it in a little at a time until you have a smooth, spreadable dough.
Once you have your dough, prepare it for piping. You can use a pastry bag with a star tip to give the cheese straws their signature texture. Put the pastry bag into a tall glass and open the top of the bag over the glass. Then, add your dough to the bag using a spatula. For the pastry tip, you can use an open star tip (French star tip) in size 4B or a closed star tip for a more defined pattern.
On a greased baking sheet, pipe your cheese straws into pieces that are between 3-6 inches long. You can pipe them into whatever shape you like, such as stars, rosettes, or flowers.
Bake the cheese straws at 350°F for 20-25 minutes, then remove and let cool before serving.
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Cheddar cheese
Guyanese Cheese Rolls
Guyanese cheese rolls are a popular snack in Guyana, commonly eaten for breakfast or lunch. They are made of flaky, buttery pastry stuffed with a spicy, savoury cheddar cheese filling. The pastry is made using a mixture of butter and shortening, or margarine, and flour. The cheese filling is made by blending cheese with flour, mustard, butter, and pepper. The rolls are then baked in the oven.
Guyanese Cheese Straws
Guyanese cheese straws are another popular snack in Guyana, commonly served at parties. They are made using aged white cheddar cheese, which is grated and mixed with softened butter, flour, and wiri wiri pepper. The dough is then piped into long, thin straws using a pastry bag with a star tip. The straws are baked in the oven until they are golden brown.
Types of Cheddar Cheese Used in Guyana
In Guyana, the most popular type of cheddar cheese is New Zealand Sharp Cheddar. Other popular types include Australian, Irish, and Vermont cheddars. These cheddars are typically white and aged, resulting in a strong, sharp flavour.
Similar Cheeses
Some people have suggested that cheeses similar to those found in Guyana include Anchor cheese, a pale cheddar similar to English cheddars; Tip Top cheese, a Dutch cheese similar to Laughing Cow; and Edam cheese, a semi-hard cheese in a red wax.
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Butter
Guyanese cheese rolls and cheese straws are made using butter. For the rolls, the dough is made by blending butter into flour, leaving little chunks of butter to create a flaky texture. Vegetable shortening is then added, followed by ice water to form a dough ball. The dough is then refrigerated. For the filling, cheese, flour, mustard, butter, and pepper are blended into a smooth paste. The dough is then removed from the refrigerator, divided, filled with the cheese mixture, and baked.
For Guyanese cheese straws, the ingredients are similar, with butter, cheese, mustard, and pepper blended into a smooth paste. The key difference is the use of wiri wiri pepper for a little heat, which is a signature ingredient in Guyanese cuisine. The dough is then prepared for piping, and a pastry bag with a star tip is used to create the signature texture of the cheese straws. They are then piped onto a greased baking sheet and baked.
When making the dough for Guyanese cheese rolls and straws, it is important to get the right consistency. If the dough is too soft, it will be difficult to pipe or shape, and the pastries may spread and not bake properly. If the dough is too stiff, the pastries will be dry. To adjust the consistency, butter or flour can be added. For the rolls, ice water is also added to form a dough ball.
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Dough
The dough is a key component of Guyanese cheese rolls and straws. It is important to get the right consistency to ensure the pastry is flaky and buttery. The dough can be made with a mixture of butter and shortening, or all butter. If using butter, it is recommended to opt for unsalted butter to control the saltiness of the pastry. Dairy-free butter or margarine can also be used.
To make the dough, start by combining flour and a pinch of salt. Grate frozen butter into the flour using the shred side of a cheese grater. You can also use a pastry blender or fork to blend the butter into the flour, being careful not to over-blend. Leaving small chunks of butter will create a flaky texture. Add vegetable shortening and combine until the mixture is fully mixed and crumbly.
Gradually add ice water to the mixture and press the flour together to form a dough ball. Place the dough on a floured surface and continue to bring it together, being careful not to knead the dough as this will remove the flaky texture. The dough can be prepared in advance and stored in the refrigerator for up to four days. However, it is recommended to let the dough sit at room temperature for a few minutes before handling it, as it can be difficult to work with when too cold. If the dough is too dry, add a tablespoon of ice-cold water at a time to adjust the consistency.
For Guyanese cheese straws, the dough should be smooth and spreadable. If it is too soft, add flour one tablespoon at a time until the desired consistency is achieved. If it is too stiff, add a tablespoon of butter and mix until smooth and spreadable. The dough is then piped onto a greased baking sheet using a pastry bag with a star tip, giving the cheese straws their signature texture.
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Frequently asked questions
There is no standard "Guyanese cheese" product, but Guyanese cheese rolls and cheese straws are made from a mixture of butter, flour, and cheese. The cheese used is typically a white, aged cheddar, specifically New Zealand Sharp Cheddar.
Other ingredients in Guyanese cheese rolls include mustard, pepper, and vegetable shortening.
Some other ingredients in Guyanese cheese straws include wiri wiri pepper, mustard, and salt.
Some good substitutes for Guyanese cheese in the US include Anchor cheese, Laughing Cow cheese, and Tip Top cheese.
A good substitute for Guyanese cheese in general is Edam cheese, which is a semi-hard cheese coated in red wax.
