1. Preheat the oven to 180°C (350°F) fan-forced. Line a baking sheet with baking parchment and set it aside. Remove the puff pastry dough from the fridge and let it come to room temperature for about 10 minutes.

2. Grate the cheese and place it in a small bowl. Crush the cumin seeds in a mortar, together with the cayenne pepper, some salt, and pepper, then add the spices to the cheese and mix well.

3. Roll out the puff pastry dough. Mix the egg yolk with some water and brush the dough with it. Spread the cheese mixture with the spices evenly on top and press everything down a little. Cut the puff pastry with the cheese on top into strips – they should be about 12-15 cm long and about 2-3 cm wide. Twist these strips and stretch them out a little, so they get longer. Place them on the baking sheet with some space between them. If you have any egg yolk left over, you can brush the cheese sticks with it so they brown a bit more when baking. Bake the cheese sticks in the preheated oven for about 12-15 minutes or until golden brown. Remove the sticks from the oven and let them cool briefly on the baking sheet, then transfer to a wire rack and let them cool down completely. The baked cheese sticks can be stored in an airtight container for up to 3 days, but they are best when fresh!