Martin Aspinwall also sent me this recipe. It may seem long but the telling of it reflects his wonderful verbosity and willingness to share.
"We make cheese straws mainly to use up the odds and ends of cheeses which are a bit dry or odd shaped and we don't want to sell. It's a real mixture and we try to get a balance of types, though not too much goat or blue because they can be a little overpowering.
The best cheeses are the harder ones - Cheddar, Gruyere, Raclette, Gouda, hard sheep's cheese, Parmesan, Emmentaler, Cheshire, Red Leicester. Don't use mild cheese, low fat, Edam or young Cheddar/Gouda, go for strong and mature otherwise the flavour won't come through. It doesn't matter if your cheese bits have been in the fridge a while and are a bit stale or even a little mouldy, give them a scrape, and grate or toss them in a food processor until you have a fairly fine, workable pile.
"We make our own flaky pastry using local Karikaas unsalted butter. Readers might want to buy ready-made from the supermarket."
To make a dozen fairly chunky straws 30cm long