On a parchment-lined baking sheet, mound 1 Tbsp grated Parmesan cheese in a 3-inch round. Season with freshly ground black pepper. Repeat as desired, leaving about 1/2 inch between each round. Bake at 350F until crisp and golden, about 6 minutes. Let cool on baking sheet, then remove with a spatula. Serve alone or with cold cuts.
GRUYERE CHEESE STRAWS
Sprinkle 1 cup shredded Gruyère cheese on a work surface; top with a sheet of thawed puff pastry. Sprinkle 1 more cup shredded Gruyère on top of puff pastry, along with 2 tsp dry mustard; season with salt and pepper. Roll out puff pastry to a 12-inch square. Cut into 1-inch strips, then twist each strip 2 to 3 times and transfer to a parchment paper-lined baking sheet. Bake at 375F until puffed and browned in spots, 15 to 18 minutes.
WORCESTERSHIRE CHEDDAR SPREAD
Shred 2 (8-oz) blocks sharp Cheddar cheese, then pulse in a food processor with 1 minced shallot, 6 Tbsp softened unsalted butter and 3 Tbsp Worcestershire sauce. Process until smooth.
Toss 3/4 lb each shredded Gruyère and Swiss cheese with 2 Tbsp cornstarch. Rub 1 peeled garlic clove all over inside of a Dutch oven or fondue pot, then add 1 cup white wine; bring to a simmer. Slowly add cheeses, stirring until smooth, then add 1 Tbsp dry mustard. Serve with cubed bread.
BLUE CHEESE-STUFFED DATES
Cut a lengthwise slit in pitted dates without slicing all the way through. Fill cavity with a small spoonful of blue cheese, then press in sides to shape. Season generously with freshly ground black pepper. Top with chopped walnuts, pecans or pomegranate seeds.