Preheat oven to 350℉. Line2 baking sheets with parchment paper.

In a food processor, combine the cheese, butter, flour, salt, red pepper, and paprika and process in bursts, until the mixture looks like coarse crumbs. Add the light cream and process until the dough forms a ball.

On a lightly floured surface, and with a lightly floured rolling pin, roll the dough into an 8" x 10" x 1/8" rectangle. With a sharp knife also coated in flour, cut the dough into 4" long strips, 1/4" wide. After every four cuts, re-coat the knife in flour to keep the cuts neat.

Gently transfer strips to the parchment-lined pan, keeping a 1/2" between each strip. Or, for a more decorative option, use a cookie press with a star-shaped tip. Following the press directions, use the dough to make long ribbon-like strips on the parchment-lined pan. cut the lengths into 4" strips.

The straws can be any length, from 2" - 10". 4 inches is easy to transfer to the pan without breaking and also easy to eat. But it doesn't matter and the baking time is the same, regardless of length of the straws.

Bake the straws on a middle rack, one pan at a time, until the ends are just lightly browned, 13-15 minutes. Watch carefully so they don't burn.