This Homemade Old-School Block Cheese Spread brings back the nostalgic flavor and texture of classic processed cheese—but made fresh in your own kitchen. It’s smooth, sliceable, and wonderfully melty, making it ideal for sandwiches, burgers, crackers, and casseroles. With just a few simple ingredients, you can create a versatile cheese block that feels vintage yet delivers big, bold cheddar flavor.
Why You’ll Love This Homemade Block Cheese Spread
- Smooth, creamy texture similar to classic store-bought cheese blocks
- Melts beautifully for grilled cheese, nachos, and casseroles
- Made with wholesome, simple ingredients—no artificial additives
- Customizable with spices and extra flavorings
- Easy to slice, shred, or cube once chilled
- Perfect for meal prep, snack trays, and homemade cheese boards
- A budget-friendly alternative to commercial processed cheese
Ingredients
Cheese Base
- 4 cups shredded cheddar cheese
- 1 cup evaporated milk
- 2 tablespoons butter
Seasoning
- ½ teaspoon salt
- ½ teaspoon paprika (optional)
- ½ teaspoon mustard powder (optional)
Directions
1. Melt the Butter
Place a saucepan over low heat and add the butter. Allow it to melt gently without browning to keep the flavor clean and mild.
2. Warm the Evaporated Milk
Pour in the evaporated milk and heat until steaming, but not boiling. Warming the milk helps the cheese melt smoothly.
3. Add Cheese Gradually
Add the shredded cheddar a handful at a time, stirring constantly. Allow each addition to melt before adding more to prevent clumping.
4. Stir Until Smooth
Continue stirring over low heat until the mixture becomes thick, creamy, and completely smooth. Take your time—low and slow heat produces the best texture.
5. Season the Cheese
Add the salt, paprika, and mustard powder if using. Mix well to ensure even flavor throughout.
6. Prepare the Mold
Line a small loaf pan with parchment paper or plastic wrap, leaving overhang for easy removal.
7. Pour and Level
Pour the hot cheese mixture into the prepared pan. Smooth the top with a spatula for an even finish.
8. Chill to Set
Refrigerate the cheese for 6–8 hours, or overnight, until completely firm and sliceable.
9. Slice and Enjoy
Remove the cheese from the pan and slice as desired. Use it just like old-school block cheese—it melts beautifully and holds its shape.
Tips for Best Results
- Use freshly shredded cheddar for smoother melting; packaged shreds contain anti-caking agents.
- Keep the heat low to avoid grainy texture or separation.
- Stir constantly during melting to maintain creaminess.
- For a firmer block, refrigerate overnight.
- For a sharper flavor, use aged cheddar or mix mild and sharp varieties.
- If the cheese seems too thick, add 1–2 tablespoons of warm evaporated milk.
Variations & Substitutions
- Spicy Version: Add cayenne, chili powder, or diced jalapeños.
- Smoky Flavor: Use smoked paprika or smoked cheddar.
- Milder Cheese: Substitute part of the cheddar with Monterey Jack or Colby.
- Herb Blend: Stir in parsley, chives, or Italian seasoning.
- Dairy-Free: Use vegan cheddar shreds and coconut milk (unsweetened) for a plant-based version.
Serving Suggestions
- Slice for classic grilled cheese sandwiches
- Melt over burgers, casseroles, or steamed vegetables
- Spread on crackers or warm toast
- Cube for snack plates and lunchboxes
- Shred over nachos or baked potatoes
- Pair with deli meats for easy snack boards
Storage & Reheating
- Refrigerator: Store tightly wrapped or in an airtight container for up to 7 days.
- Freezer: Can be frozen for up to 2 months; thaw in the refrigerator for best texture.
- Reheating: Melt gently in a saucepan over low heat or microwave in short intervals.
- Make-Ahead: Ideal for batch prep—make one or two pans at a time.
Frequently Asked Questions
Why did my cheese turn grainy?
Graininess occurs if the mixture is overheated. Keep the heat low and stir consistently to maintain smoothness.
Can I use pre-shredded cheddar?
You can, but fresh grated cheddar melts more smoothly since packaged shreds contain anti-caking powders.
Can I add more seasonings?
Absolutely. Garlic powder, onion powder, chili flakes, and smoked flavors all work well.
Can this be melted into a sauce?
Yes. Add a splash of evaporated milk and warm slowly to turn it into a pourable cheese sauce.
What if the block doesn’t firm up?
Chill longer, or reduce the milk slightly next time for a thicker texture.