Preheat oven to 350°
Grate cheese and set aside.
Use a stand mixer to combine cheese, butter, and seasonings.
Add flour and form into dough. You might need to mix in the last of the flour in by hand as dough will be stiff.
If dough is too dry to form a ball, add a teaspoon of water at a time until it forms a ball.
Dough can be rolled into logs and chilled for one hour then sliced and baked. Dough can also be used in a cookie press for a true “straw” appearance.
Bake on greased cookie sheet for 20-25 minutes.

I like to use an extra sharp cheddar cheese but feel free to use what you like.
Dough can be made ahead and frozen. Wrap in two layers of plastic wrap and place in a freezer bag. Keep dough wrapped while defrosting.
Baked cheese straws can be made ahead and frozen. Place cooled cheese straws in a freezer bag and freeze for up to one month.
If baking in slices, finely chopped pecans make a nice addition.
Feel free to up the amount of spices for more of a kick.
If heat is your thing, add some chopped jalapenos to the dough.