When the wife says "honey, we have too smoked cheese in the fridge". I can only think of one way to resolve the issue:
Instructions: Preheat oven to 350. Grate smoked or regular cheese on parchment paper (very important, do not use foil or wax paper). Leave 2-3 " between each pile for they will spread out. Topped with a little dry herb such as thyme and pepper. No salt because cheese is typically already pretty salty. Cook 6-8 minutes, watch carefully to not let it burn. Take out when brown and bubbly. That's it. Any firm cheese will typically work. You can put extra crispy's in a ziplock for next day's breakfast, lunch & dinnah! Firm cheeses work the best.
Tapayakin' from my iphone
Instructions: Preheat oven to 350. Grate smoked or regular cheese on parchment paper (very important, do not use foil or wax paper). Leave 2-3 " between each pile for they will spread out. Topped with a little dry herb such as thyme and pepper. No salt because cheese is typically already pretty salty. Cook 6-8 minutes, watch carefully to not let it burn. Take out when brown and bubbly. That's it. Any firm cheese will typically work. You can put extra crispy's in a ziplock for next day's breakfast, lunch & dinnah! Firm cheeses work the best.
Tapayakin' from my iphone
