1. Grate cheese on large holes of a box grater and set aside.
2. Brush oil over the bottom of a large, heavy nonstick skillet over medium heat. To make each crisp place 2 Tbsp. cheese in a 2 1/2-inch round in the skillet, leaving about 2 inches between rounds (depending on size, skillet should accommodate 4 or 5 rounds). Cook cheese without moving it until it melts, bubbles, spreads slightly, and begins to brown very lightly around the edges, about 3 minutes.
3. Carefully loosen and flip cheese crisps with a heat-resistant spatula, and cook on second side until very pale gold, about 1 minute (if pan appears to overheat or smoke, lower heat accordingly). Remove crisps from pan to a paper towel- lined plate, and repeat process with remaining cheese in as many batches as necessary (additional oil will not be needed after initial batch). Cool frico to room temperature before serving.
4. May be made in advance and stored in an airtight plastic container or bag in refrigerator or freezer. Allow to come to room temperature before serving.
Source: Hannaford fresh Magazine, November - December 2007