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Flavored Cheddar Cheese Blocks

(2 reviews)
Flavored Cheddar Cheese Blocks
  • Prep Time 30 min
  • Total Time 3 hr 0 min
  • Servings 4
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Flavored Cheddar Cheese Blocks

Unique flavors mixed into a cheddar blend and hardened for slicing. A perfect thing to put out when people are arriving for a party!

Ingredients

4
tablespoons water
5
teaspoons unflavored gelatin
16
ounces cheddar cheese
16
ounces Jack cheese
1 3/4
cups milk

Flavor ideas:

Habanero and cilantro
Bacon and broccoli
Bolognese sauce
Red curry paste
Garam masala
Taco seasoning
Green chiles
Harissa

Directions

  • 1 Mix gelatin and water and allow to sit 10 minutes.
  • 2 Grate all the cheese (pre-grated cheeses won't work for this) and place in a food processor.
  • 3 Warm milk on the stove top until it starts to bubble around the edges of the pan. Be careful not to let it boil over!
  • 4 Meanwhile, make sure all your flavoring ingredients are prepped/chopped/cooked and ready. Prep 4 mini loaf tins with plastic wrap so you can take the cheese out easily later.
  • 5 Take the milk off the heat and allow it to cool for two minutes.
  • 6 After two minutes it should still be very hot. Add the gelatin mix and whisk well until everything is dissolved.
  • 7 Pour the hot milk mixture into the food processor while it is running.
  • 8 The cheese should become a smooth mass in the food processor. Once it is fully smooth, shut off the processor, remove the lid, and split the cheese between the 4 tins.
  • 9 Add your various flavoring elements to their respective tins. Mix well. Cover with plastic wrap and place in the refrigerator for at least 3 hours.
  • 10 Unwrap and serve with crackers.
See Step By Step

Step By Step  

Flavored Cheddar Blocks

As prepared by The Food in my Beard,

Cheese and crackers can somehow slip through the cracks when planning for a party.


Many hosts end up running to the store for the same cheese and the same crackers year after year.

This year, think outside the block and bring some personalized cheese blends to your next party. I told some friends I was bringing cheese and crackers to their Christmas dinner this past weekend, and I’m sure something like “Ohhh Mr. Big-Shot Food Man is dropping the ball this year” crossed their minds.

When I showed up and put these four cheeses out on the table, heads exploded. Everyone was debating which flavor was their favorite, and at last tally bolognese and broccoli-bacon were neck and neck.

Gelatin “blooming” in water

This is the gelatin “blooming” in water. We are using hot milk to get the hard cheese to a consistency that allows for “mix-ins”, so we need the gelatin to help it get back to a slicing texture. Essentially we are creating processed cheese, but without all the gunk normally associated with it.

Cheese in the food processor

All the cheese in the food processor. Mix your gelatin with hot milk and pour it into the cheese with the processor running. The cheese will melt to a cheese sauce like consistency.

Mini muffin tins lined with plastic wrap

Mini muffin tins lined with plastic wrap and ready to go.

A different flavoring for each tin

A different flavoring for each tin.

Into the fridge to solidify

Into the fridge to solidify. Give these at least three hours to harden up.

Make some nice little signs

Make some nice little signs so your guests know what’s what.

Hardened up nicely

As you can see they’ve hardened up nicely.

Cheeses on serving tray

These make for a nice little spread at any gathering!

Be sure to save the leftovers to make some killer grilled cheeses.



Dan Whalen’s friends hold him to a very high standard. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 
No nutrition information available for this recipe
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