Comté Wafers

Comté Cheese Association / Nickie Sizemore
  • Yield: 30 pieces

These wafers can be made ahead of time and frozen—perfect anytime you need a nibble.


1stick unsalted butter, softened
1/2pound Comté, shredded (about 3 heaping cups shredded)
1cup all-purpose flour
1teaspoon salt
pinch cayenne pepper
1 to 2teaspoon water


  1. In a large bowl or in the bowl of a stand mixer with the paddle attachment, beat together the softened butter and shredded Comté. In a small bowl, whisk together the flour, salt and cayenne. Stir the dry ingredients into the cheese mixture and mix until well combined. Add 1 to 2 teaspoons of water, just until the dough holds together when pressed in the palm of the hand.
  2. Shape the dough into a large roll, about 9-10 inches long. Wrap with plastic wrap and refrigerate 1 hour and up to 48 hours.
  3. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  4. Slice the dough into 1/4-inch thick wafers and line them on the prepared baking sheet. Bake on the middle rack for 15 to 17 minutes, or until light golden around the edges. Transfer to a rack to cool. Serve or freeze for up to 1 month (defrost at room temperature or in a toaster oven before serving).
Recipe courtesy of Comté Cheese Association, Nickie Sizemore