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Preheat oven to 350°F. Line two baking sheets with parchment paper.
Grate the cold cheese on the small side of a grater using the fine holes, then cover it and let it come to room temperature.
Beat butter and cheese in the bowl of a stand mixer fitted with the paddle attachment for 10-12 minutes until creamy and light.
Add flour, garlic powder, onion powder, cayenne pepper, smoked paprika, and salt. Add to cheese mixture, mixing on medium-low speed until fully combined.
Transfer dough to a cookie press or piping bag fitted with a large open star tip. Pipe into long strips, then use a sharp, small knife to cut the strips into 3-inch lengths.
Bake for 12-14 minutes until lightly browned. Cool for 5-10 minutes before transferring the cheese straws to a wire rack to cool completely.