Fried cheese, an experiment

Some FoodTV dude showed making cheese crackers, which essentially was nothing but grated cheese toasted on the stove in a fry pan. I don't even recall what dish he was making, but toasted cheese sounds yummy, so I decided to experiment!! Not much method, kinda high heat, sprinkle the cheese evenly and be prepared to flip it like quick. Drain on paper towels on a plate.

Cheddar. Greasy and burns before it looks like it's burning. I'd say this one was a success, but really watch it close.

Parmesan: Major success!

Mozzarella: Sadly, a failure. Turned in to nothing but chewy.

And like I warned you, burns easily!

Blue Cheese: Major failure. Pretty much turned in to gum. Actually TASTED OK when it cooled and firmed up, but was weird and useless.

One important note, TEFLON! I at first tried it in a regular fry pan and it instantly stuck and made a huge mess. Teflon is a must! I think the lesson learned here is the less moisture in the cheese, the better it's going to turn out. If you're wondering what you can use this for, it's great on salads, creamy soups, and of course I think it makes a nice snack!