I was in Whole Foods recently when they cracked open a wheel of one of the best imported Parmigiano Reggiano cheeses. They were making cheese crisps in the store with the freshly grated cheese and handing out the recipe. I bought some and made these last night. OMG they were fabulous. Crispy, cheesy, and a wonderful nutty flavor. And they were so easy to make. My friends who are on gluten free diets will love these as there is no flour in the recipe- it's all cheese! There is a recipe and video on the Whole Foods site that shows how to make them, but here's my version. I changed a few things and found I needed to cook them a bit longer than they suggested so they would be nice and crispy. Also, I used thyme instead of sage. You must use a fresh block of good Parmigiano Reggiano, not the cheap stuff you buy in the supermarket in the cans. You can use grated cheese if it was freshly grated (not shredded!). All you need is the cheese and an herb like thyme. You could substitute rosemary, parsley, or pepper flakes. Make sure you have parchment paper for this (you can get this in your supermarket- its near the aluminum foil). You really need to bake these on the paper and not directly on a baking sheet. This is so easy, you will be amazed! Enjoy them with a nice glass of cabernet!
P.S. There is also a video on the Whole Foods web site that shows how these are made. Go to: http://blog.wholefoodsmarket.com/2007/06/parmigiano-reggiano-episode-2/
Parmigiano Reggiano Cheese Crisps
6 oz of freshly grated Parmigiano Reggiano cheese
1 tsp thyme leaves
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Stir the herbs into the cheese. Take a teaspoon and a spoon a well-rounded teaspoon of cheese into a little pile on the parchment paper. Gently press down on it with your fingers. The cheese should stick together a little bit from the moisture. Scrape up any errant crumbs that separated so they are touching the little patty you made. Repeat this with the rest of the cheese, leaving about an inch between patties. Bake for 12-15 minutes, checking occasionally. You want to remove them from the oven when they start to lightly brown. Remove and let cool for a few minutes. Take a thin spatula and slide it under each crisp, lift, and place on a cookie rack to cool. This recipe makes about 2 dozen crisps.
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