Line 2 large baking sheets with parchment paper.

In a bowl, combine shredded cheddar cheese, dried thyme, dried sage, dried oregano, and cayenne pepper.

Season the cheese mixture with salt to taste.

On a lightly floured surface, roll out one sheet of thawed puff pastry to a 16x9.5 inch rectangle.

With the short side facing you, spread half of the cheese mixture evenly over the bottom half of the pastry sheet.

Fold the top half of the pastry over the bottom half, enclosing the cheese mixture to form an 8x9.5 inch rectangle.

Press the pastry down gently to help the layers adhere and remove any air pockets.

Roll the folded pastry into an 8x16 inch rectangle.

Transfer the rolled pastry sheet to a prepared baking sheet and chill in the refrigerator for 20 minutes.

Repeat the process with the remaining puff pastry sheet and cheese mixture, then refrigerate for 20 minutes.

Preheat oven to 425°F (220°C).

Remove one pastry sheet from the refrigerator and place it on a lightly floured cutting board.

Place a fresh sheet of parchment paper on the baking sheet.

Using a sharp knife, trim any uneven edges from the pastry sheet.

Cut the pastry into 32 strips, each measuring approximately 0.5x8 inches.

Holding one end of each strip in each hand, twist it 3 or 4 times to create a twisted shape.

Place the twisted strips 1 inch apart on the lined baking sheet, pressing the ends down to secure them.

Bake the twists in the preheated oven for 12 to 14 minutes, or until they are golden brown.

Transfer the baked twists to wire racks to cool completely.

Repeat the baking process with the remaining pastry twists.

Serve the cheddar-herb twists at room temperature.