Preheat oven to 400°F. Line a rimmed baking sheet with parchment or a silicone mat.

Portion the cheese into six equal mounds, spacing at least 2 inches apart. Pat each into a 4-inch circle. Sprinkle with paprika if using.

Bake 8–9 minutes, until edges are deep golden and centers still slightly pale.

Cool briefly, about 30–60 seconds, until firm enough to lift but still bendy.

Shape each circle: lift with a thin spatula and drape over the handle of a wooden spoon propped between two mugs. Let stand 4–5 minutes until crisp.

Serve immediately or store cooled shells in an airtight container for up to 3 days.