If rolling and cutting, carefully transfer the strips to the baking sheets with a spatula or your fingers.
Once all the dough is shaped, gently straighten any very crooked pieces with your fingers. For the best crisp texture and that classic look, keep the strips fairly thin and even. They won’t spread much in the oven, so what you see now is close to how they’ll look when baked.
Bake one sheet at a time on the middle rack for 12 to 16 minutes, or until the cheese straws are a deep golden color on the edges and lightly golden on top. The exact time will depend on your oven and the thickness of your straws. They should smell toasty and cheesy, and the edges should look crisp, not pale.
Remove the baking sheet from the oven and let the cheese
