100% Mild Cheddar (500g)
50% Sharp Cheddar (250g)
10% Parmigiano (50g) | +10% Sharp Cheddar, 1% MSG (+50g, 5.0g)
60% Water (300g)
6-12% Chili Flakes/Cayenne Pepper (30-60g)
6% Sweet Paprika (30g)
6% Sodium Citrate (30g)
4% White Pepper (20g)
4% Onion Powder (20g)
4% Annatto Seeds (20g)
2% Salt (10.0g)
0.4% Sodium Hexametaphosphate (2.0g)
The recipe is listed as a ratio in Baker’s percentages, and example measurements starting with 500g of mild cheddar.
Measure the dry ingredients, setting aside any of them that are whole spices and may require additional grinding. Grind anything necessary into a relatively fine powder, before combining all of the dry ingredients together.
Measure and grate all of the cheese on a standard box grater, the size is not important. Inside a large jar, or a separate mixing bowl, combine the cheese with the dry ingredients to thoroughly distribute.
Place this mixture into a large glass jar, if it is not already in one. Measure the water, before placing into the jar.
Place the jar into a sous vide water bath, set to 75-80°C (167-176°F). Give this at least one hour to begin melting.
After that time, take the jar out of the water bath and quickly blend the contents with an immersion blender. It may take some time, but just continue to stir while blending, to ensure the mixture is as homogenous as possible. The mixture solidifies quickly, so it is best to place the jar back into the water bath for at least 30 minutes.
Prepare 2 baking trays and two pieces of parchment paper, lining one of the trays with one of the pieces. After the additional warming, quickly blend the mixture if necessary, otherwise immediately begin spreading the cheese mixture onto the prepared tray.
Work quickly with a nonstick utensil, to spread the cheese mixture roughly even. Place the second piece of parchment on top of the cheese, and finally place the second tray on top of everything. Gently press down with the second tray.
Let this sit at room temperature for at least three hours before transferring it to the refrigerator. You can check carefully to see when it fully solidifies, but it is easiest to leave it for 12 hours/overnight.
Once solid, remove the top tray and parchment paper, before cutting into slices as necessary. Storage is easiest inside a plastic bag, with parchment paper separating individual pieces. Keep in the fridge for up to two weeks, or freeze for long-term storage.
The final product has the texture of American/processed cheese, but with a strong spicy/savory flavor and the background of actual cheddar flavor. Perfect for making mac & cheese with just the addition of butter and pasta water. It can also easily be turned into cheese sauce/dips without the addition of any starches or other stabilizers. Also great for burgers and sandwiches, really anything where you want melted cheese.