1 lb Estero Gold Cheese, grated


Place a skillet over medium-low heat. Sprinkle 1/4 of the cheese into the skillet and let it melt slowly. Using a fork, press down on the cheese and turn it over to cook the other side. Cook for 10 more minutes, turning it 3 or 4 times until it is golden but not brown. While the frico is still warm, drape it over an upside-down cup to give it a rounded shape. Set aside to cool. Continue with the remaining cheese to make more.