The Laughing Cow Light wedges are processed cheese spread diluted with water, whey, and emulsifiers to achieve only 25 calories per serving. While thankfully seed oil-free, the commercial version contains sodium polyphosphate (emulsifier) and artificial vitamins. This DIY version uses organic grass-fed cheeses with natural emulsification from cream cheese, achieving the same light, spreadable texture without chemical additives.
Based on: The Laughing Cow Light Spreadable Cheese Wedges
· Makes approximately 30 servings (570g total)
· Serving: 1 wedge equivalent (19g)
Why This Recipe is Seed Oil Free
Commercial The Laughing Cow Light Spreadable Cheese Wedges from The Laughing Cow often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic grass-fed sharp cheddar cheese
150g (about 5.3 oz) · Organic Valley Sharp Cheddar Block
Primary cheese base that provides the classic cheddar flavor and natural dairy fats
Organic grass-fed Swiss cheese
100g (about 3.5 oz) · Organic Valley Swiss Cheese Slices
Adds mild nutty flavor and contributes to the complex cheese blend characteristic of the original
Organic cream cheese
120g (about 4 oz) · Organic Valley Cream Cheese
Natural emulsifier that creates the smooth, spreadable texture without chemical phosphates
Provides milk proteins and helps achieve the light consistency while maintaining creaminess
Filtered water
150ml (about 2/3 cup) · Filtered tap water
Lightens the cheese mixture to match the low-calorie profile of the original product
Organic sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances flavor and helps with preservation, replacing the excess sodium from chemical emulsifiers
Organic lemon juice
15ml (1 tablespoon) · Fresh organic lemons or Santa Cruz Organic Lemon Juice
Natural preservative and flavor enhancer, replacing synthetic citric acid
Instructions
Step 1. Remove all cheeses from refrigeration and let them reach room temperature for 45-60 minutes — this is crucial for smooth blending without lumps. Room temperature cheese will incorporate much more easily with the other ingredients and prevent a grainy texture in the final product.
Step 2. Grate the cheddar and Swiss cheeses using the fine holes of a box grater, yielding about 250g total grated cheese. Fine grating creates more surface area for melting and ensures even distribution throughout the mixture. If using pre-sliced Swiss, chop it into small cubes before grating.
Step 3. In a large mixing bowl, combine the room-temperature cream cheese (120g) with the lemon juice (15ml) and salt (3g). Using an electric hand mixer or stand mixer with paddle attachment, beat on medium speed for 2-3 minutes until completely smooth and fluffy. This step aerates the cream cheese base and ensures the acid and salt are evenly distributed.
Step 4. Add the grated cheddar and Swiss cheeses to the cream cheese mixture. Mix on low speed for 1-2 minutes, then scrape down the sides of the bowl. The mixture will look chunky at this stage — that's normal. Continue mixing on medium speed for another 3-4 minutes until the cheeses are well integrated and the mixture becomes paste-like.
Step 5. Gradually add the filtered water (150ml) while the mixer runs on low speed, pouring in a thin stream over 30-45 seconds. The mixture will look broken or curdled initially — don't worry. Continue mixing for 2-3 minutes until it becomes smooth and uniform. Scrape the bowl sides halfway through mixing.
Step 6. Sprinkle the milk powder (30g) over the surface of the cheese mixture and mix on low speed for 30 seconds to prevent powder from flying everywhere, then increase to medium speed and mix for 2-3 minutes until completely smooth. The milk powder adds body and helps achieve the characteristic light but creamy mouthfeel of the original product.
Step 7. Taste and adjust seasoning if needed — you may want to add another pinch of salt or a few drops more lemon juice depending on your preference. The mixture should taste like a mild, tangy cheese spread. Using a rubber spatula, transfer the cheese spread to an airtight glass container.
Step 8. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to firm up slightly. For individual wedge portions, you can pipe or spoon 19g portions into small silicone molds or small glass containers. Each serving should be about 1 rounded tablespoon. Store covered in the refrigerator and use within 10-14 days for best quality.
Storage
Store in airtight glass containers in the refrigerator for up to 14 days. The cheese spread will firm up when cold but remain easily spreadable. Can be portioned into individual 19g servings in small containers or silicone molds. Do not freeze as the texture will become grainy upon thawing.
Cost Comparison
Cost per serving (homemade)$0.22
Cost per serving (store-bought)$0.42
Savings48%
Higher upfront ingredient costs but significant long-term savings. Organic grass-fed dairy is more expensive than conventional, but you're getting superior nutrition and avoiding chemical emulsifiers. Bulk buying the milk powder and salt provides excellent per-serving value over time.