Shredded Comté quickly bakes into these thin wafers of delicate crispy cheese. Like the Italian cheese wafer, called frico, these wafers can be served as a snack with a glass of wine as a garnish for salad, or as an accompaniment to a steaming bowl of soup.

Preheat the oven to 350°F. Line baking sheets with nonstick liners or parchment paper.

Use a rounded tablespoon to measure out mounds of shredded cheese on the prepared baking sheets, positioning them about 1 inch apart. Using your fingertips, spread the cheese into a mounded oval about 1 inch wide and 2 inches long.

Bake the cheese 12 minutes, or until golden and bubbly. Carefully remove the baking sheet from the oven. Using a paper towel, carefully blot the oil around the edges of the cheese. Let the wafers stand about 20 minutes, or until cooled and firm.

Lay a double layer of paper towels on a tray and transfer each wafer with a thin offset spatula to the paper towels to blot excess oil. Transfer the wafers to a dish and serve.

DO-AHEAD: The wafers can be stored in an airtight container for several days.

Written by Marie Simmons
Photography by Matt Armendariz