...a companion to the classic Southern cheese straw, to be served with a wonderful, substantial red wine of your choice. I sent these to my father this week as part of his birthday package.
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4 oz. Stilton cheese, brought to room temperature or slightly warmer
½ stick butter (4 T.)
¼ tsp. cayenne
2/3 c. + 3 T. flour

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With a hand mixer, cream together the cheese and butter until well-combined, making sure to include the cheese rind. (It's edible and adds a little texture to the end result.) Mix in the flour and cayenne until the dough pulls away from the bowl, and turn it out onto a sheet of wax paper. Roll/shape into a log and refrigerate for two hours or until very firm.

Pre-heat oven to 350º. Place ¼" slices of the dough on an ungreased, unlined baking sheet. Bake 15 min. or until the bisfers are semi-golden. Be prepared to temporarily stink up your house with this - it's pungent while it's baking. Allow the bisfers to cool on cake racks. They'll keep about 5 days in an airtight container.

Love!