Preheat oven to 300°. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Add cheese, beating until combined.
In a medium bowl, whisk together flour, rosemary, and salt. Gradually add flour mixture to butter mixture, beating until combined. Using a cookie press or a pastry bag fitted with a large star tip, pipe cheese straws to desired length on prepared pans.
Bake until bottom of straws are lightly browned, about 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/7075-2/