Using a mild cheese like Colby will get you closest to the American cheese you remember from childhood, but feel free to play around with something sharper if you wish. Cheddar makes an assertive substitution, but stay close to the semisoft family of cheeses; the harder, crumblier stuff won't work.
For a variation, stir in 1 tablespoon chopped chives after processing cheese and pulse once to combine.
Recipe information
Total Time
2 hours, 20 minutes
Ingredients
Preparation
Step 1
To make a block of cheese, line a 2-cup resealable container with plastic wrap. Alternatively, to make square cheese slices, line a 13x9" rimmed baking sheet with plastic wrap.
Step 2
Place 2 Tbsp. milk in a small bowl and sprinkle gelatin over. Let sit 10 minutes. Meanwhile, pulse cheese and salt in a food processor just until mixed and broken up.
Step 3
Heat butter and remaining 1/2 cup milk in a small saucepan over medium-high. Bring to a boil, then remove from heat and whisk in gelatin mixture.
Step 4
With motor running, carefully pour in milk mixture through tube, then continue to process, scraping bowl halfway through, until smooth, 10–20 seconds.
Step 5
Working quickly (gelatin will begin to set), pour cheese mixture into prepared container, smoothing top. Cover and chill until firm, 2–3 hours. If making a block, unmold and slice as desired. If making cheese slices, cut cheese into 6 4x4" squares and store slices with layers of wax or parchment paper in between.
Do Ahead
Step 6
Cheese can be made 5 days ahead; wrap tightly in plastic and chill.
Recipe notes
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