1 cup grated Point Reyes Toma
1 teaspoon cumin seeds
1 tablespoon nuts/seeds of your choice (Pepitas, sesame seeds, almonds and hazelnuts all work well.)
Pinch cayenne pepper (optional)
Preheat oven to 375F. Line a sheet pan with parchment paper and spray with nonstick spray.
Combine frico ingredients in a small bowl. Spread evenly onto sheet pan. It should be lacy in appearance with gaps where parchment is visible. Bake until golden brown, about 10 minutes. Cool completely.
Break frico into large pieces or crumble if using as a garnish.
Note: When completely cool, frico can be served or carefully stored in an airtight container for up to 3 days.