1 c. grated Swiss cheese
3 tbsp. shredded Cheddar cheese
3 tbsp. shredded Parmesan cheese
2 c. flour
1/2 tsp. salt
1 tbsp. butter
1 egg, well beaten
2 1/2 tbsp. milk
1 egg, well beaten
1 tbsp. poppyseed
1 tsp. salt

Combine cheese in small bowl; mix until mixture resembles cornmeal. Sift flour and 1/2 teaspoon salt into medium bowl. Add half the cheese mixture and butter; mix until crumbly. Add 1 egg and milk; mix well. Chill for 1 hour. Roll 1/4 inch thick on lightly floured surface. Cut into 1/2 x 3 inch strips. Twist 2 strips together; place on baking sheet.

Brush with beaten egg. Sprinkle with mixture of remaining cheese mixture, poppy seed and 1 teaspoon salt. Bake at 375 degrees for 15 minutes or until golden brown. Cool on wire rack. Twists may be frozen before or after baking. Yields 48 servings.