First prepare garlic oil. In a medium sized stewpan pour oil and put cloves of garlic. Put the stewpan on minimal heat and cook garlic until it softens for about 30 min. stirring periodically.

Mix garlic oil with grated cheese in a heatproof dish. Melt the mixture in water bath. Put the oil into another small pan, let it cool off. Let the cheese cool off too, then grate medium.

In a mixer bowl mix together flour, salt and yeast at minimal speed. Add water at a slow speed and make a tight ball of dough. Add oil; knead the dough for 2–3 min. Add cheese, mix until uniform. Continue kneading the dough for 15–20 min. at medium speed until smooth and elastic. If you knead by hands, follow the same sequence of adding the ingredients and knead the dough for 20–25 min. Cover the bowl with the dough with cling film, let rise at a room temperature for about 2–2,5 h or until it doubles visually. Roll out the dough 5–6 mm thick with the diameter of 38×23.

Cut in long stripes. Put the baking paper on the backing tray. Put the dough stripes on the tray at a distance of 1 cm from each other. Cover with cling film and leave for 1,5–2 h. Preheat the oven to 160 ^оС. Put an all-in-one baking pan on the bottom of the oven. Prepare boiling water. Put the baking tray with sticks in the oven and pour the boiling water into the pan. Bake cheese sticks for 20–25 min. or until ruddy crust. Get the sticks from the oven and let cool off. After cooling off the sticks become crispy.