Cheddar frico is an easy-to-make lactose free topping of baked Cabot cheddar. It adds a unique crunchiness to this springtime lactose free salad of tangy arugula and radishes in a fresh, honey mustard vinaigrette.

Directions

  1. PREHEAT oven to 375ºF.

  2. LINE a large baking sheet with a silicone baking mat or generously coat with cooking spray.
  3. DIVIDE the cheddar into 8 equal piles, spaced evenly on the baking sheet.
  4. BAKE, rotating the pan after 3 minutes, until the cheese melts and starts to turn golden brown, 6 to 8 minutes. Allow to cool completely.
  5. COMBINE vinegar, shallot, oil, honey, mustard, salt and pepper in a jar and shake to combine.
  6. TOSS arugula and radishes in a large bowl with the dressing. Divide among four plates and top with two cheddar fricos, broken up into smaller pieces if desired.

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.