Cheese Straws

I chose the option of parmesan cheese (over Asiago) and used a good one for maximum cheese flavor. You want to use a good quality paprika as you use so much that the flavor really comes across. These had a good flavor, but I would have liked more cheese flavor. I thought that the recipe worked as directed, but I found out that my pastry was too thick in the middle. I cut the sheet at the fold to have an easier length to work with, and then cut them in half after baking without removing the ends. I did not count the number of twists I made, just did what came easily. The straws puffed nicely and were a big hit at a dairy party.