4 cups shredded Vermont sharp cheddar
4 oz. unsalted butter
1 1/2 cups all-purpose flour
1/4 tsp. table salt
1/4 tsp. dry mustard
1/8 tsp. sugar
1 Tbs. ground cayenne pepper
Preheat oven to 350°F.
Allow the cheese and butter to come to room temperature. When softened, place in the bowl of a standing mixer with a paddle attachment and mix on low speed until well combined.
In a small bowl, whisk together dry ingredients and add to cheese and butter in mixer. Continue mixing on lowest speed. Use a rubber spatula to scrape down edge of bowl to ensure all ingredients are evenly mixed.
Using a cookie press with star tip, press the dough-like mixture onto parchment-lined sheet pan in long strips. If you don’t have a cookie press, roll out dough on floured board about 1/4-inch thick and cut into strips 1/2-inch wide.
Bake straws for 10 to 12 minutes or until golden. Remove from the oven and allow to cool before cutting into desired lengths (four to five inches recommended).
Place in an airtight container and store for up to one week.