Stilton Frico (Cheese Crisps)

Crispy cheese wafers are an easy snack for cocktail hour or a unique garnish for salads or soups; even an interesting layer on a sandwich or burger in lieu or melted cheese. I tested this recipe with just Stilton, but it didn’t work since it’s just too creamy on its own and the wafers crumbled. Stilton has amazing flavor, but needs a hard aged cheese, like Parmigiano-Reggiano, to lend its structure and help keep it all together. Two of my favorite cheeses came together to make this perfect crisp!

Makes about 12 crisps

Ingredients

2 oz Stilton
2 oz Parmigiano-Reggiano

Method

Preheat oven to 375°F and line a baking sheet with either a nonstick liner, such as a Silpat, or parchment paper. I can’t emphasize enough how important this is - make it easy on yourself and be sure to use the proper lining.

Using the large holes of a box grater, grate cold (note: room temperature Stilton is difficlt to grate) cheeses into a medium bowl and toss gently to combine. Using a tablespoon measure, scoop rounded tablespoons of the cheese mixture and then lightly pack it into the spoon. Turn out each tablespoon of cheese mixture onto a baking sheet at least 4 inches apart. I usually use one baking sheet for 6 crisps, which allows them to spread a bit.

Bake until just golden - about 8-10 minutes. Allow the crisps to cool for about 1 minute on the baking sheet, then use a thin metal spatula (I use a small offset spatula) to gently transfer the crisps to a cooling rack.