These crispy little snacks are addictive. You can use any low-moisture (medium or semi-hard) cheese: cheddar of any type, Edam, Gouda, Colby, “Swiss” or Monterey Jack. Cut the cheese into cubes, less than in inch, and arrange on an ungreased baking sheet. Don’t crowd the cheese bits, since they’re going to spread out as they melt. (Having said that, it seems no matter how well I space the pieces, I usually end up having to break them apart once they’re cooled.) Place in the upper rack of a low (250) oven for about 45 minutes to an hour. Cool completely before removing with a thin spatula. The cheese should be thin, crisp, bubbly, and really greasy. You shouldn’t have to salt these, but some people like red pepper or a little of that grated Parm from the green canister. Eat immediately; they’re too fragile to keep.