8 ounces solid mild cheddar (by weight, not volume. See Note)
1/4 cup nonfat milk powder2 tablespoons tapioca flour or 1 tablespoon cornstarch3/8 teaspoon salt, or to taste2 tablespoons butter1/4 cup dry white wine1/4 cup water
1. Line a 12-ounce ramekin or similar-sized small loaf pan or mold with plastic wrap.
2. Very finely grate the cheese and place it in a food processor. Add the milk powder, tapioca flour (or cornstarch) and salt, and pulse to thoroughly combine.
3. In a small saucepan, combine the butter, wine and water. Cover and quickly bring to a boil over high heat, 1 to 2 minutes.
4. Immediately remove from heat and, with the processor running, slowly pour the hot liquid in with the cheese. Continue processing until the cheese is fully melted and all of the ingredients are incorporated, scraping the bowl once or twice in between processing.
5. Spoon the cheese into the prepared loaf pan. Smooth the top and cover with plastic wrap.
6. Refrigerate the cheese until fully set and firm enough to slice, preferably several hours and up to overnight. The cheese will keep for up to 1 month, covered and refrigerated.
Note: Do not use pre-grated cheese as it has a coating that will offset the texture. And be sure to grate your cheese as finely as possible so it will melt properly. 8 oz of cheese is about 4-5 cups, grated.
1/4 cup nonfat milk powder2 tablespoons tapioca flour or 1 tablespoon cornstarch3/8 teaspoon salt, or to taste2 tablespoons butter1/4 cup dry white wine1/4 cup water
1. Line a 12-ounce ramekin or similar-sized small loaf pan or mold with plastic wrap.
2. Very finely grate the cheese and place it in a food processor. Add the milk powder, tapioca flour (or cornstarch) and salt, and pulse to thoroughly combine.
3. In a small saucepan, combine the butter, wine and water. Cover and quickly bring to a boil over high heat, 1 to 2 minutes.
4. Immediately remove from heat and, with the processor running, slowly pour the hot liquid in with the cheese. Continue processing until the cheese is fully melted and all of the ingredients are incorporated, scraping the bowl once or twice in between processing.
5. Spoon the cheese into the prepared loaf pan. Smooth the top and cover with plastic wrap.
6. Refrigerate the cheese until fully set and firm enough to slice, preferably several hours and up to overnight. The cheese will keep for up to 1 month, covered and refrigerated.
Note: Do not use pre-grated cheese as it has a coating that will offset the texture. And be sure to grate your cheese as finely as possible so it will melt properly. 8 oz of cheese is about 4-5 cups, grated.
