Pre-heat over to 350 degrees and line a large baking sheet with parchment paper.
In the food processor, combine flour, shredded cheese, butter salt, pepper, and paprika. With the processor running, slowly add in the whole milk until a dough forms.
Method 1: If you have a cookie press, attach the star tip and pipe the dough into straight lines on the pan. Cut into 4 inch pieces.
Method 2: Put the dough into a gallon size ziplock bag. Cut a small hole in the corner of the bag. Gently squeeze the dough into straight lines on your baking sheet. Cut into 4 inch pieces.
Method 3: Roll the dough out to 1/4 inch thickness on the baking sheet. Chill in the fridge for one hour. After chilling, cut the dough into 4 inch pieces.
Bake the cheese straws for 18-20 minutes, or until golden brown. Cool, then store in an airtight container.