The day before you are planning to make, or at least 3-4 hours before, put cheese sticks in the freezer on a plate.
Once cheese is completely frozen, put the tallow, lard, or oil in a small pan so that it is about an inch deep and bring to medium high heat ... it needs to be hot before the cheese goes in.
While the fat is preheating, crack the eggs into a medium bowl and beat with water until creamy.
Combine the almond flour, Italian seasoning, and salt on a medium plate.
Remove the cheese from the freezer and dip each stick first in the egg mixture, then in the almond flour mixture, then back in the egg mixture and repeat if necessary until well coated. They need to be coated completely so they seal and the cheese can't escape.
Drop 3 or 4 at a time into the heated oil for a couple of minutes until they are starting to brown.
Carefully remove. I removed them with a flat pasta scoop (finally, a good use for it), but a slotted spoon will work too ... you just don't want to squeeze them with tongs or poke with a fork, as the cheese will escape and make a big mess.
Repeat these steps with the remaining cheese until they are all cooked.
Tip about frying: make sure you allow the fat to come back up to temperature between batches, or the breading will just soak all the oil in.