Layer two baking sheets with silicon mats or parchment paper and keep them ready.
Preheat the oven to 350 F.
In the food processor bowl, add the flour, cheese, salt, and butter.
Pulse the processor a few times until the mixture resembles coarse crumbs.
Now add 1 tablespoon of milk and run the processor for about 5-10 seconds until the mixture forms a soft dough.
Gather the ball and knead it again gently. If the dough feels too soft, then refrigerate it for 10 minutes before rolling.
Divide the dough into two and roll it into a rectangle. Make sure to liberally dust the rolling surface with flour.
Keep the width of the rectangle to the size you want the straws to measure. My straws were about 6 inches long. Roll the dough keeping the thickness to about 1 cm.
Using a pizza cutter or a fluted pastry wheel cut the rolled-out dough into 1 cm wide straws. This is a wonderful task for kids.
Transfer the cut dough carefully to a parchment-lined cookie sheet.
Bake for about 15-18 minutes, or until the straws are golden brown in color.
Cool entirely in a rack and then store in an air-tight container.