Parmesan Lollipops

In the Kitchen

"These are fun and a bit different in a jar or glass on a cheese board" - Ali Leonard.


  • 80 g Parmesan cheese, finely grated
  • 1 tsp poppy seeds
  • 1 tsp sesame seeds


  1. Preheat the oven to 220°C/ 425°F/ gas mark 7. Line two large baking trays with baking paper. Toss the cheese and seeds together in a small bowl. Sit a 9cm ring or cookie cutter on one of the baking trays and sprinkle a small handful of the cheese mixture into it, in a thin layer.
  2. Carefully lift the ring off to reveal a neat-edged disc of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disc. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 3cm spaces between them to allow for any spreading during cooking).
  3. You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disc. Bake in the oven for five minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling. Remove from oven and allow to cool completely