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Comté Crackers


Comté Crackers
Yields 30
These mouthwatering wafers are a cinch to pull together and make for a scrumptious snack or garnish for soups and salads. Best of all, they can be made ahead of time and frozen—perfect anytime you need a nibble!
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Ingredients
  1. 1 stick unsalted butter, softened
  2. ½ pound Comté, shredded
  3. (about 3 heaping cups shredded)
  4. 1 cup all-purpose flour
  5. 1 teaspoon salt
  6. Pinch cayenne pepper
  7. 1-2 teaspoons water
Instructions
  1. In a large bowl or in the bowl of a stand mixer with the paddle attachment, beat together the softened butter and shredded Comté. In a small bowl, whisk together the flour, salt and cayenne. Stir the dry ingredients into the cheese mixture and mix until well combined. Add 1-2 teaspoons of water, just until the dough holds together when pressed in the palm of the hand.
  2. Shape the dough into a large roll, about 9-10 inches long. Wrap with plastic wrap and refrigerate 1 hour and up to 48 hours.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  4. Slice the dough into ¼-inch thick wafers and line them on the prepared baking sheet. Bake on the middle rack for 15-17 minutes, or until light golden around the edges. Transfer to a rack to cool. Serve or freeze for up to 1 month (defrost at room temperature or in a toaster oven before serving).
culture: the word on cheese http://culturecheesemag.com/

Written by Culture Cheese

culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Written by Nicki Sizemore

Nicki Sizemore is a food stylist, video host, and cooking instructor with over a decade of experience in the food and wine industry. She has produced and hosted videos for Fine Cooking magazine, Eggland’s Best, and the Comté Cheese Association, and has appeared on camera for Handmade TV and in the Now You’re Cookin! series pilot for National Public Television

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