Cheese Straws
From: John Martin Taylor in Gastronomica, Fall 2008
Date: 2009-01-03

The author bases his recipe on a survey of old southern recipes.

I haven't yet made these with Blue Cheese, but have done Cheddar and a
mix of Cheddar and Pecorino. The first time I didn't have a food
processor and struggled to integrate the ingredients. 

I grated the cheese in the processor and rolled between sheets of
cling film and cut with a pizza wheel, which seemed to work well.

1/2	pound	Blue Cheese, crumbled
2	ounces	Unsalted Butter (half stick)
1/2	tsp	Salt, plus more for garnish
1/4	tsp	Cayenne pepper, plus more for garnish
1	cup	All Purpose Flour (preferably soft Southern)
1		Egg Yolk (if needed for moisture)

Preheat oven to 375F (or 350F convection).
Crumble or grate cheese in food processor.
Put a silpat on (or butter/flour) a cookie sheet so straws don't stick.
Combine all ingredients except egg in processor with metal blade
and process until it forms a ball. 
If it's too dry, add the Egg Yolk.
Divide into two batches.
Roll into 1/8 inch thick slabs about 6-inches wide.
Cut into 1/2 inch wide strips.
Lay out on cookie sheet, with strips not touching;
garnish with Salt and Cayenne.
Bake 20-25 minutes until just lightly brown.
Cool on rack.