I tried this with cubed cheese and grated. Little cubes make great little rounds, but take longer to crisp up. For this recipe, I used grated cheese.

Start with a HOT non-stick skillet that had no oil in it. If the pan is not non-stick, the cheese may not lift off.  Lay the cheese in strips (or you can do one big sheet and cut it, but you have to be fast. I am not).

When they become brown, carefully lift them out of the pan and roll them around a bamboo skewer. They will be hot, so be careful.

Gently remove the curl from the stick and set aside to cool. Continue with all the strips of cheese, doing them in batches.

Once they are cooled, store them in an air-tight container at room temperature.They will last just a couple of days.