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1
Grate the Montasio on the large holes of a box grater. Too fine and the cheese compacts into a paste; too coarse and it will not knit into a coherent disc. The result should be open, airy shreds.
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2
Set a dry non-stick pan over medium heat. Add no oil or butter. Sprinkle roughly 100 g of grated Montasio in a thin, even layer across the base of the pan. Press lightly once with a spatula to encourage contact. This is where the dish lives or dies: the heat must be steady and moderate — high heat burns the exterior before the centre has rendered, and added fat makes the finished wafer greasy. The cheese's own fat is sufficient.
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3
Cook without moving for 3–4 minutes. The edges will begin to bubble and colour first. Watch for those edges to turn deep gold and for the centre to look set and no longer wet. The pan will produce a quiet, steady sizzle as the fat renders.
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4
Slide the wafer immediately from the pan and drape it over a rolling pin or any rounded surface. It is still pliable for a matter of seconds; once it cools, it sets rigid. If shaped flat, it becomes a cracker; draped, it becomes a cup. It is done when it holds its form and snaps cleanly.
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5
Repeat with the remaining cheese in three further batches. Stored flat in a dry container, the wafers remain crisp for up to 48 hours.