@mjangelvortex
Honestly, I just mixed some cheddar with gouda and parmesan, added some pepper (or in my case, freshly ground peppercorns) and grilled it on a pan at steady medium heat with a few drops of oil. I moved it around a bit with my hands, just to spread it better and thinner but without leaving any holes. At that point, it’s all about the waiting game.
They’re easy to make but for something so simple, it takes time. You don’t want to use high heat since you want it to melt first and give a nice smooth surface. So just let it melt for a bit and form a crust, flip it to do the same, and once the crust is smooth and without wrinkles, grill it at higher heats to give it a nice char. I also added a few drops of lemon juice. Once it’s done, I removed it and left it to cool. It should harden completely once cooled.
I did experiment a bit by adding anise seeds, but since I couldn’t compare, I’m not exactly sure if it had much impact.