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
That's debatable!
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


1Carefully 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.
3In 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.
4Bring Half & Half® to a boil. Remove from heat and add gelatine.
5With food processor running on "low", slowly pour in Half & Half® and combine with cheese mixture until smooth and silky; about 1 minute.
6Place cheese mixture in loaf pan. "Drop" pan squarely on counter top a few times to compact and remove any air bubbles.
7Cover top with liner and chill for no less than 3 hours; over night is best. Enjoy!

About Hand-crafted American Cheese