Special equipment: 10 white round lollipop sticks; round 3 1/2in (9cm) cookie cutter; 2 baking sheets
Preheat the oven to 425 degrees F (220 degrees C). Line two large baking sheets with parchment paper and grease.
Toss the cheese and seeds together in a small bowl. Sit a 3 1/2in (9cm) ring or cookie cutter on one of the baking sheets and sprinkle a small handful of the cheese mixture into it, in a thin layer. Carefully lift the ring off to reveal a neat-edged disk of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disk. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 1 1/4in/3cm spaces between them to allow for any spreading during cooking).
You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disk.
Bake in the oven for 5 minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling.
Remove from the oven and slide the paper off the baking sheets and onto a rack to help speed up cooling. Let cool for 1 to 2 minutes until the lollipops have become crisp. Very carefully remove each one with a spatula. I like to serve these stuck upright into a box with holes in the top.
Recipe courtesy of Lorraine Pascale