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Flavored Cheddar Cheese Blocks

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!MORE+LESS-


teaspoons unflavored gelatin

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  • 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.

No nutrition information available for this recipe

More About This Recipe

  • 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.

    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.

    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 and ready to go.

    A different flavoring for each tin.

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

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

    As you can see they’ve hardened up nicely.

    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!

26 Things to Make with Leftover Cheese

Whether you purchased packaged shredded cheese or shredded it yourself, sometimes you don’t use it all up, and there is no way this is going to waste. In fact it’s one of the best “leftovers” ever – I actually buy cheese and shredded cheese all the time without the slightest notion of what I will make with it, because I know when I have shredded cheese in the house, only good things will happen.

Cheddar Popovers

In need of a tried and true recipe for cheese popovers? Book mark this one – it’s the only recipe you’ll need. Perfectly crunchy and flaky on the outside and deliciously warm, soft and buttery on the inside, these cheddar popovers are the real deal. Once you’ve made them once, you’ll be craving them often. But that won’t be an issue. Requiring just a few simple ingredients that you likely always have on hand, they’re quick and easy to make. Pass the popover love by sharing this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

To make these cheddar popovers, preheat your oven to 450ºF and place a popover pan or muffin pan (*see recipe yield based on the type of pan used below) on the middle rack in the oven while the oven preheats.

Combine eggs and milk in a large bowl, whisking until frothy, approximately 1 minute. Alternately, you can use a blender to mix.

Add flour and salt, whisking vigorously to blend until evenly combined (if using blender, add the flour and salt directly to the blender). Scrape down the sides of the bowl or blender as you work. If you’re whisking by hand, it’s ok to have a few lumps.

Remove the hot popover pan or muffin pan from the oven and lightly coat each of the wells with cooking spray. Then fill the wells about ¾ full with batter for the popover pan (a little less in a muffin pan) and top each with the shredded Cabot Vermont Sharp Cheddar cheese, distributing as evenly as possible across all the wells.

Bake for 20 minutes at 450º, then reduce the oven temperature to 350º and continue baking for an additional 20 minutes. *If using a standard muffin tin or a mini-muffin tin, see alternate baking instructions in the recipe directions below.

Once baked, remove from the oven and turn popovers out of the pan. Serve immediately or reheat if having later.

For a delicious twist on these cheddar popovers, try our Pepper Jack and Ham Popovers. As a co-operative of farm families, our goal is to make the highest quality and best tasting cheddar cheese and dairy products you’ll find. We’d love for you to rate and review these cheese popovers once you’ve made the recipe!


3 large eggs
1½ cups whole milk
1½ cups King Arthur All-Purpose Flour
1 teaspoon salt
½ -¾ cup shredded Cabot Seriously Sharp Cheddar Cheese

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


Prep: 30 mins | Cook: 40 mins | Total: 1 hr 10 mins

PREHEAT oven to 450ºF and place a popover pan or muffin pan* in the oven, on the middle rack while oven preheats.

COMBINE eggs and milk in a large bowl and whisk until frothy, about 1 minute, or you can use a blender to mix. Add flour and salt, whisk vigorously to blend until evenly combined, or add the flour and salt directly to the blender at this point if using. Scrape down the sides of the boul or blender as you work. If you are hand whisking, it&rsquos ok if there are a few lumps.

REMOVE the hot popover pan or muffin pan from the oven and lightly coat each of the wells with pan spray. Fill the wells about ¾ full of batter for a popover pan, less in muffin pan and top each with the shredded cheese, distributing as evenly as possible.

BAKEfor 20 minutes at 450º then reduce the oven temperature to 350º, continue baking for 20 more minutes.

“If baking in a standard muffin tin, reduce cooking time by 5 minutes during the second half of cooking. If using a mini-muffin tin, reduce cooking time to only 15 minutes at 450°F.”

REMOVE from oven and turn popovers out of the pan. Serve immediately or reheat and enjoy later.

Standard popover pan, yield = 6
Standard muffin pan, yield = 10
Standard mini muffin pan, yield = 40-48

When adding shredded cheese to a roux (a mixture of flour & fat is used to thicken sauces), allow it to reach room temperature before you begin heating it. This will result in a smoother sauce and the cheese will require less heat to melt at room temperature.

Pile the room temperature shredded cheese into a non-stick pot with plenty of space to accommodate the cheese, allowing you enough room to easily stir to make the sauce. Using a non-stick pan or skillet, such as ceramic or porcelain-enameled, will be a lifesaver. This type of pan will keep stray, sticky strands of cheese from sticking to the sides and make it less likely for your cheese to burn. Not to mention, they&rsquore a breeze to clean!

I add cornstarch to the cheese which will help thicken up the dip as the ingredients are incorporated and melt on the stove. It takes about 10 minutes to get the sauce to thicken and it will thicken even more as the cheese dip cools.

If you like it even thicker, create a slurry using 1/2 tablespoon of cornstarch and 1/2 tablespoon of water. Combine the two until it creates a white paste and add it to the dip and stir. After several minutes it will thicken more.