To make cheese bows, sprinkle a third of the Gruyere cheese over a pastry board or clean working surface.
Roll out half the pastry dough over cheese to 1/4 inch (5 mm) thick.
Beat milk and egg yolk in a small bowl; use half to brush surface of dough.
Sprinkle with half the remaining Gruyere cheese.
Fold up dough and roll it out again.
Sprinkle remaining Gruyere cheese over surface of dough.
Fold up and roll out cheese dough 1/8 inch (3 mm) thick.
Cut into 3x2-inch (7.5x5-cm) strips.
Lay them 4 strips on top of each other.
Cut into 1-inch (2.5-cm) wide slices.
Twist slices to form bows.
Sprinkle a baking sheet with cold water.
Arrange bows on dampened baking sheet.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake 8 to 10 minutes or until puffed and golden.
Cool on a rack.
To make cheese straws, combine Emmenthal cheese and paprika in a small bowl; reserve 3 tablespoons.
Repeat the same process as above with second half of dough using Emmenthal and paprika mixture.
Cut into 4-inch (10-cm) long narrow strips.
Brush with remaining egg yolk and milk mixture; sprinkle with reserved 3 tablespoons cheese mixture.
Bake as above.