Preheat the oven to 350 degrees F. Line a large baking sheet (half sheet pan) with parchment or a silicone baking mat. If your baking sheet is smaller, simply bake in two batches.

In a food processor fitted with the grating attachment, grate the cheese. Remove the grating attachment and put in the chopping blade (you may need to remove the cheese in order to do this. Just put the cheese back in after).

Cut the butter into large pieces and add to the food processor with the cheese. Add the flour, salt and red pepper flakes. Pulse for 10 seconds at a time, until the mixture is crumbly.

Add the milk or cream, and process until the mixture comes together into a ball. About another 15-20 seconds.

Sprinkle a work surface liberally with flour. Roll the dough out into roughly an 8 x 10 inch rectangle. No need to get to get too exact here.

Using a pizza wheel or knife, cut the dough into strips, along the shorter side. Aim for around 1/4 inches wide. If they are too wide, they will bake up softer and less crispy (but still delicious).

Transfer the strips carefully onto the lined baking sheet, setting them about 1/4 inch apart.

Bake in the preheated oven for around 14 minutes, or until the ends start to brown. Cool completely on a rack. Serve at room temperature within about 2 days of baking.