Real Recipes From Real Home Cooks ®

spring hill ranch's cheese loaf

a recipe by
Wiley P
Sierra Vista, AZ

I don't know if it's the embarrassment of putting a yellow box of that other stuff in my basket and having someone I know see it...or the fact that Sis would have me put in a home if she saw it in the cupboard. Whichever it is, there's no denying it's a really useful ingredient in so many cheese-oriented dishes. This homemade version works great in grilled cheese sandwiches, deli sandwiches, pasta and cheese dishes, potato salad, on or in tossed salad, add to your famous béchamel for veggies or Saturday gravy for biscuits. Hey, next time you have the mucky-mucks over...(out of space!)

serves 2 pounds
prep time 45 Min
cook time 15 Min
method Blend

Ingredients For spring hill ranch's cheese loaf

  • 6 Tbsp
    (level) non-fat dry milk powder
  • 1 pkg
    unflavored gelatin
  • 8 oz
    block medium or sharp cheddar cheese
  • 8 oz
    block swiss cheese
  • 8 oz
    block pepper-jack, jack or colby cheese
  • 1 c
    good water

How To Make spring hill ranch's cheese loaf

  • 1
    Line a 5"x9"x2-1/2" loaf pan with plastic wrap and set it aside. If you are using some other size container(s), you will need about 1 1/2 quarts of total volume.
  • 2
    In a small prep bowl, mix together the dry milk powder and dry gelatin. Set it aside.
  • I used only half the pound of Swiss (left) and hacked the half pound of pepper-jack from a 2-pound block.
    (Note: Do not use pre-grated cheese, as additions in those products will alter your final cheese loaf) Grate your three cheeses and set them aside. It's okay (and handier) to put them all in one large bowl, combined or separate, depending on your level of obsessive compulsiveness. .
  • 4
    In a microwave or on the stovetop, bring your water to a boil.
  • 5
    In an 8-cup (or more) blender or food processor, blend the boiling water and milk/gelatin powder for 15 seconds. Add all the cheese at once and process until the mixture is combined and smooth.
  • 6
    Immediately scrape the cheese mixture into your prepared loaf pan (or whatever) and smooth the top. Cover the cheese loaf with an additional sheet of plastic wrap.
  • 7
    Refrigerate your loaf for a couple hours before using it, Keeping it snugly wrapped, this should last a week or two in the fridge, and it freezes well, too.

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