Using a box grater, grate 2 ounces of the cheese using the fine-grate side and then shred 2 ounces of the cheese using the side with the large holes that make long shreds of cheese.
Line a large baking sheet with parchment paper or use a silicone baking mat.
1 tablespoon fresh rosemary, finely chopped.1 (4-ounce) wedge fresh Parmesan cheese (such as Parmigiano-Reggiano).It’s a food-waste story, born of the resourcefulness of impoverished Italians they baked cheese rinds, often with potatoes, to make use of every bit of sustenance.īring a bit of Italy to your kitchen with this recipe for Herb Parmesan Crisps from The Dairy Alliance: frico, have a humble origin rooted in northeastern Italy. Use your imagination!Ĭrumble your creation over salad, set it out with dip at parties and use it to sandwich a savory jam. Add parsley or pepper flakes to any variety for sparks of color. For a spicy kick, mix cheddar with garlic or chili powder. But their simplicity belies an infinite flavor potential and a rich history.Ĭonsider mixing parmesan shreds with herbs like rosemary and thyme (see recipe below) for a next-level flavor. You might recognize them from the keto diet. Take the shredded stuff, form it into a dozen circles on a pan and bake until stiff and airy. They’re exactly what they sound like: crispy cheese from the oven. If you want a simple way to crunch into cheesy goodness, try making cheese crisps.
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