Freeze the cheese. Arrange the 12 Monterey Jack sticks on a freezer-safe tray or plate. Freeze for several hours or longer, until firm. Keep them frozen until you are ready to coat small batches.

Prepare the coating. Mix 1 cup blanched almond flour with 1 tablespoon Italian seasoning in one shallow dish. Lightly beat the 4 eggs in a second dish. Set a draining plate beside the stove.

Heat the oil. Put the 2 cups of coconut oil in a suitable small saucepan over medium heat. Leave generous space above the oil and keep the pan attended. Have the coating dishes ready before taking the cheese from the freezer.

Coat a small batch. Take out 1–3 frozen sticks. Dip each in egg, let the excess drip off, then roll it in the seasoned almond flour until covered. Turn the stick to coat the ends as well as the long sides.

Fry until golden. Carefully lower the coated sticks into the oil. Fry for about 1–2 minutes, watching for an evenly golden coating. The sticks may float as they cook. Lift them out when golden rather than continuing until cheese leaks through the crust.

Drain and serve. Let excess oil drain back into the saucepan as you lift each stick, then put it on the plate. Repeat with small batches of the remaining frozen cheese. Serve warm with the homemade yogurt ranch dip if you like.