Sift all the dry ingredients and the salt in a food processor and add the spices, cilantro and chilies, and pulse twice. Scatter the butter into the flour & pulse once again. Whisk the egg yolk into the water and then add to the processor. Pulse again 7 short times (emphasis on short). Knead gently into a smooth ball on the table being careful not to overwork the dough. Place in refrigerator for an hour.

Roll out the dough into a rectangle (about 10 x 20 inches). Brush one half (measures 10 inches across) with egg yolk and sprinkle with the mixture of Gouda & Cheddar. Now brush the other half and fold this half over the cheesy half. Brush the top with egg and sprinkle the Parmigiano on top. Using a pastry wheel cut the straws 1/2 inch x 3 inches long like in the picture below. Refrigerate for 15 minutes and then bake 400°F for 15 minutes until golden and gooeey! Makes 70 cheese straws.

*Chili powder or Paprika can replace peri-peri spice if not available in your area.