This is a processed cheese spread containing artificial emulsifying salts (E452, E341, E450) and preservatives like potassium sorbate. The original is already seed oil free but uses synthetic additives. Our DIY version eliminates artificial emulsifiers and preservatives while creating the same smooth, melty texture using natural sodium citrate.
Based on: Cheddar
· Makes approximately 32 servings (2 lbs finished cheese)
· Serving: 1 oz (28g) - standard cheese serving
Why This Recipe is Seed Oil Free
Commercial Cheddar from la Hollandaise 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 aged cheddar cheese, grated
340g (about 3 cups grated) · Organic Valley Sharp Cheddar or Kerrygold Aged Cheddar
Primary cheese flavor and protein structure, provides the authentic cheddar taste
Organic whole milk
240ml (1 cup) · Organic Valley Whole Milk
Creates creamy base and helps achieve smooth melting consistency
Organic grass-fed butter
85g (6 tablespoons) · Kerrygold Grass-Fed Butter
Adds richness and helps create the characteristic processed cheese mouthfeel
Natural emulsifier that creates smooth, uniform texture without separation
Sea salt
3g (1/2 teaspoon) · Redmond Real Salt
Enhances flavor and helps bind the cheese proteins
Instructions
Step 1. Grate 340g of cold organic aged cheddar cheese using the large holes of a box grater or food processor. Cold cheese grates more easily and creates more uniform pieces that melt evenly. Set aside at room temperature for 15 minutes to take the chill off.
Step 2. In a heavy-bottomed saucepan, combine 240ml organic whole milk with 11g sodium citrate and 3g sea salt. Whisk thoroughly for 1-2 minutes until the sodium citrate completely dissolves - you should see no granules. The mixture may look slightly cloudy, which is normal.
Step 3. Heat the milk mixture over medium-low heat, stirring constantly with a whisk, until it reaches a gentle simmer (small bubbles around the edges). This takes about 3-4 minutes. Do not let it boil vigorously as this can cause curdling.
Step 4. Reduce heat to low and gradually add the grated cheddar in 3-4 additions, whisking continuously after each addition. Wait until each portion is almost completely melted before adding the next. This process takes 8-10 minutes total. The mixture should become smooth and glossy.
Step 5. Add the 85g butter in small pieces, whisking until completely incorporated. The mixture should be completely smooth with no lumps or oil separation. If you see any graininess, continue whisking over low heat for 2-3 more minutes.
Step 6. Taste and adjust salt if needed. The cheese should have a rich, smooth texture similar to Velveeta but with authentic cheddar flavor. If too thick, whisk in 1-2 tablespoons more milk. If too thin, simmer gently for 2-3 minutes to reduce moisture.
Step 7. Pour into a greased loaf pan or silicone mold and refrigerate for at least 3 hours until firm. For slicing, refrigerate overnight. The cheese will keep its shape when cold but melt beautifully when heated for grilled cheese, mac and cheese, or cheese sauces.
Step 8. For immediate use as a sauce: Use directly from the pan while warm. For later use: Store covered in refrigerator for up to 7 days. Reheat gently with 1-2 tablespoons milk if needed for sauce consistency.
Storage
Store wrapped in refrigerator for up to 7 days. Can be frozen for up to 3 months but texture may become slightly crumbly after thawing. For best melting, bring to room temperature before using.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.45
Savings40%
Higher upfront cost due to specialty sodium citrate, but significant long-term savings. Quality organic ingredients cost more but eliminate artificial additives and preservatives found in commercial versions.