The first time I saw this recipe I knew I would like it and I wasn’t disappointed.
I used a sharp cheddar instead of the comté as that was on hand, and as delicious as it turned out, it was a strong flavor. I think the comté is a more mild cheese and would be the best choice for this recipe.
I am sorry I didn’t use my box grater to cut up the cheese, but David suggests a chef’s knife. I found that to be a bit difficult to make the pieces tiny enough, and when everything was mixed together I had trouble rolling it into a log. That said, after an hour or so in the fridge it did slice easily and I was able to patch the parts that crumbled.
The baking times were a bit off, but perhaps that could be my oven. I actually baked them for a total of 14 minutes after rotating them in the oven.
This is a delicious recipe, and would go very well with a glass of wine or drink of your choice.
David mentions that these are really good fresh from the oven and he is definitely correct on that score because when I tasted them the next day they weren’t as crisp. I am going to try to freeze them and then reheat and see how they turn out.