Puffed Fontina Cheese "Rind"

Made a Fontina dough with fontina, tapioca flour, salt , pepper, and water and rolled it out 1/8" thick between to sheets of plastic wrap.

Steamed each side for 12 minutes ...

Dehydrate at 150 degrees F until crispy..approximately 2-3 hours

Fry at 425 Degrees F until crispy and airy...

Playing with textures...