Hand-crafted American Cheese



For anyone who loves & craves American Cheese, this recipe will certainly be well worth your efforts! It is the perfect ingredient for grilled cheese sandwiches or your own, homemade baked mac & cheese!


★★★★★ 1 vote

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10 Min
15 Min


  • 1 1/2 Tbsp
    warm water
  • 1 pkg
    knox® original unflavored gelatine [about 2 1/2 teaspoons]
  • 1/2 tsp
    annatto, finely ground [optional, but this is what cheesemakers have used for centuries to give cheese that "sunny" yellow color]
  • 1 Tbsp
    king arthur® whole milk powder
  • 1 1/2 Tbsp
    kosher salt
  • 1/4 tsp
    cream of tartar
  • 1/4 tsp
    finely ground white pepper
  • 10 oz
    wisconsin medium cheddar, finely grated, room temperature
  • 3 oz
    domestic parmesan cheese, finely grated, room temperature
  • 3/4 c
    half & half®, room temperature

How to Make Hand-crafted American Cheese


  1. Carefully line a small loaf pan [5"L X 3"W X 2"H] with waxed paper, parchment paper or plastic wrap, leaving excess to cover top of pan. If using paper, fold and crease neatly, as if "wrapping" a package.
  2. "Bloom" gelatine in a small bowl with warm water for about 5 minutes.
  3. In a food processor, combine cheddar cheese, Parmesan cheese, annatto, milk powder, cream of tartar, kosher salt and white pepper. Pulse a few times until evenly mixed.
  4. Bring Half & Half® to a boil. Remove from heat and add gelatine.
  5. With food processor running on "low", slowly pour in Half & Half® and combine with cheese mixture until smooth and silky; about 1 minute.
  6. Place cheese mixture in loaf pan. "Drop" pan squarely on counter top a few times to compact and remove any air bubbles.
  7. Cover top with liner and chill for no less than 3 hours; over night is best. Enjoy!

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