Ingredients
Equipment
Method
- Preheat the oven — Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the ingredients — In a mixing bowl, combine the shredded cheese and flour. Work together with a fork or your hands until a shaggy, slightly sticky dough forms. Add a teaspoon of water at a time if it's too dry and crumbly.
- Knead the dough — Once it forms a ball, transfer to a lightly floured surface and knead gently for about a minute until smooth and pliable, like a pie crust dough.
- Roll it out — Roll to about ¼-inch thickness. Rolling thinner produces crispier treats.
- Cut into shapes — Use a small cookie cutter, knife, or the rim of a small glass to cut treat-sized pieces.
- Bake to perfection — Arrange on the lined baking sheet with a little space between each. Bake 12–15 minutes, until edges turn light golden brown. Start checking around the 10-minute mark since ovens vary.
- Cool completely — Cool fully on a wire rack before serving — this is what gives them their signature crunch.
Notes
Shred your own cheese if possible pre-shredded bags often contain anti-caking agents that can affect how well the dough binds.
Roll thin for a crunchier treat; thicker dough bakes up softer and chewier.
Cut smaller treats for small breeds and larger ones for bigger dogs to keep portions appropriate.
Storage: airtight container at room temperature up to 5 days, refrigerate up to 2 weeks, or freeze up to 3 months.
Most dogs can enjoy cheese in moderation, but some are lactose intolerant introduce slowly and watch for tummy upset. Stick to plain, mild cheeses rather than heavily processed or flavored varieties.
These treats should complement, not replace, a balanced diet. Check with your vet first if your dog has dietary restrictions or health conditions.