If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork. When they are completely cool, serve or store in a tightly covered container. Do homemade cheese straws need to be refrigerated Cheese straws do not require refrigeration. Place the cheese straws on a cookie sheet. Store the cheese straws for up to one week. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Place the straws into an airtight container or plastic storage bag and store them at room temperature. With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Bake until straws are golden brown and crisp, about 20 minutes.
Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Lightly spray 4 cookie sheets with cooking spray. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press you may not need to add all the flour. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes. Put the softened cheese and butter in the bowl of a heavy-duty electric mixer.
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