- 1 (4-ounce) wedge fresh Parmesan cheese (such as Parmigiano-Reggiano)
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
Preheat oven to 400°. Line a large baking sheet with parchment paper or use a silicone baking mat.
Using a box grater, grate 2 ounces of the cheese using the fine-grate side and then shred 2 ounces of the cheese using the side with the large holes that make long shreds of cheese. Mix them together in a small mixing bowl. Drop rounded teaspoons of grated cheese on parchment paper to make neat mounds. Mix finely chopped herbs and sprinkle evenly over cheese. Bake 8-10 minutes until golden brown and edges are crispy.
Cool slightly and loosen with a metal spatula. Serve at room temperature.