Dissolve yeast and honey in lukewarm water in a large mixing bowl; let stand 5 minutes. Gradually add 3 cups flour and cheese, beating at low speed of an electric mixer until smooth. Gradually add enough remaining flour to make a soft dough.
Turn dough out onto a lightly floured surface; knead 6 to 8 minutes or until smooth and elastic.
Divide dough into fourths. Clip each fourth into 12 equal portions, using a pair of kitchen shears. Roll each portion into a pencil-like stick 8 inches long. Place sticks about 1 inch apart on greased baking sheets. Brush with melted butter; sprinkle with coarse salt. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 400° for 10 to 15 minutes or until golden brown. Serve with soups or stews.