Cut cheese into small pieces. The exact size of the pieces does not matter. They can be as wide or long as you choose. The smaller the pieces, the faster and evener they will dry. The thickness of the slices are important. The cheese slices should be no more than 1/4 inch thick. Thicker slices take too long to dry.
Lay the cheese pieces directly on the rack in the food dehydrator. Leave space around each piece of cheese, so that they are not touching each other.
Turn the dehydrator on. If the dehydrator has a temperature setting control, choose the lowest setting.
Flip the cheese pieces over every three hours. If the food dehydrator does not have a fan, rearrange the trays every few hours. This provides more air flow for more even drying of the cheese pieces. To rearrange the trays, move the top tray to the bottom tray spot and move the other trays one spot up from where they previously were.
Remove the cheese pieces from the dehydrator when the cheese is fully dry. Dry cheese appears even-toned in color and is a shade or two darker than fresh cheese. Store the dry cheese in an airtight package.