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1. In a large, chilled mixing bowl, combine the butter, cheese, flour, cayenne pepper and salt. With your fingertips rub these ingredients together until they blend and look like flakes of coarse meal.
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2. Break up the egg yolk in a separate bowl with a fork, stir in the ice water, and pour over the flour mixture. Toss together until the ingredients are well mixed, then gather the dough into a compact ball, dust it lightly with flour and wrap it in wax paper. Refrigerate for at least 1 hour.
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3. Preheat the oven to 400°. Place the ball of dough on a lightly floured surface and shape it into a rough rectangle about 1 inch thick. Dust a little flour over and under it, and roll it into a rectangle about 4 inches wide, 14 inches long and ¼ inch thick.
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4. With a pastry wheel or sharp knife, trim the edges neatly. Then cut the dough crosswise into strips about ½ inch wide and 4 inches long. Carefully transfer the strips to an ungreased baking sheet, and bake in the middle of the oven until the straws are firm and lightly colored.
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5. Do not let them brown too much. With a wide spatula, transfer the straws to a wire rack to cool before serving. Cheese straws will keep for up to two weeks refrigerated in tightly covered jars or tins.
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