Comté and Parmesan Cheese Biscuits (Croustillants)
There are some recipes that are almost dangerously easy to make, and these little cheese crackers are one of them.
A favourite in Parisian homes and wine bars, they are savoury, buttery and packed with proper cheese flavour, exactly the sort of thing I love to bring out with a glass of wine. They feel a little more special than opening a packet of crackers, but they are wonderfully straightforward to make.
The original recipe uses Comté and Parmesan, which is a very good combination. Comté brings that lovely nutty, buttery depth, while Parmesan adds savouriness and a slightly more intense finish. I also like the tiniest touch of cayenne to give them a little lift without making them spicy.
They are delicious warm from the oven, but equally good made ahead for drinks with friends.
Ingredients
Makes around 24–28 crackers
- 250g Comté or Gruyère, grated
- 60g Parmesan, finely grated
- 90g unsalted butter, softened
- 155g plain flour
- A pinch of cayenne pepper
- 2–3 tablespoons fresh chives, finely chopped (optional)
- Coarse sea salt
Method
Add the Comté, Parmesan, butter, flour and cayenne to a food processor and pulse until the mixture comes together into a crumbly dough.
Tip the mixture onto a piece of cling film and shape it into a log roughly 5cm in diameter. Wrap tightly, smoothing the shape as you go, then chill for at least an hour. You can also leave it in the fridge overnight, which makes this a very useful recipe if you are entertaining.
When you are ready to bake, heat the oven to 180°C.
Unwrap the dough and cut it into rounds around 5mm thick. Arrange them on baking trays, leaving a little space between each one.
Scatter over the chopped chives and a light sprinkling of coarse sea salt.
Bake for around 10–15 minutes, until lightly golden. Keep an eye on them towards the end. You want them crisp and golden rather than too dark, as overbaking can make the cheese taste bitter.
Leave them to cool slightly before serving.
A Cheese Lady tip
The quality of the cheese really matters here because there are so few ingredients. Use a Comté or Gruyère that you would happily eat on its own, and grate it fresh rather than buying it pre-grated.
You could also play around with the recipe depending on what you have in the fridge. A mature Alpine cheese would work beautifully, or you could replace some of the Comté with a good mature Cheddar for a slightly more British version.
What to drink with them
These are very good with a glass of wine before dinner. I particularly like them with something fresh and lively that cuts through the richness of the cheese.
A crisp white works beautifully, especially Chardonnay, Chenin Blanc or a sparkling wine. If you prefer red, keep it on the lighter side, something with freshness rather than too much tannin.
And, of course, they are also excellent simply eaten warm from the tray while you are waiting for everyone else to arrive.
Sometimes the simplest things really are the best. 🧀🍷
The Cheese Lady xx