Instructions: Combine blue cheese, butter, and Monterey Jack cheese in food processor.

Blend until combined. Add flour, baking powder and cayenne and process until dough is smooth.

Fit a cookie press with a star tip. Fill barrel of press with dough. Pipe dough onto ungreased, shiny (not dark) cookie sheet in long strips, about 1/1/2 inches apart. Cut strips into 2 to 2 1/2 inch lengths and move apart slightly.

Bake for
20 minutes. Remove from oven, sprinkle with salt and paprika while warm, if desired. Cool on pan.

Remove from pan with a spatula. Store in an airtight container several days.

Baked straws can be frozen. Thaw at room temperature before serving.

These straws are softer than the traditional crispy cheddar straws.

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