Cheddar Cheese Powder, 1 Pound Resealable Zip Bag, Popcorn Cheese Powder, Cheese Powder For Pasta, Nacho Cheese Powder, Powdered Cheese For Mac And Cheese

One of the best cheese powders on the market. Deep cheesy flavor.

I used to get the Hoosier Hill cheddar cheese powder, but I think they may have changed the product recipe in the last year or so as it's much too fine and powdery and the cheese taste is rather bland and lost that nice tang I enjoyed. I've been searching for the past year for something comparable, but nothing has come close. Until now. This has a great tangy taste, and while it is powdery it's got a little grit to it instead of having a fine powdered sugar consistency which helps it coat popcorn much better in my opinion. It sticks very nicely to freshly popped popcorn without need of butter to help it stick. There is no odd aftertaste either like some of the other powdered cheeses I've tried. This stuff tastes just like that expensive gourmet cheese popcorn you can buy from specialty stores. 1,000% recommended.

Second or third time with this product. Popcorn coating.

Good powder. Not too salty. Does get a bitter taste if used too liberally (on popcorn).

I love it! Tastes great!

Was so excited for this for my popcorn. Horrible! No cheddar cheese flavor at ALL. Waste of money. Extremely disappointing! Straight to the trash!

I've used this cheddar powder for cheddar popcorn and for recipes. For cheddar popcorn, I use my normal popping method and recipe of one half cup of medium "hull-less" white popcorn, about one half cup of butter flavored coconut oil (between 95-100ml) and one level half tablespoon of Flavacol butter flavored popcorn salt, popping the corn a stove-top hand-cranked stirring popper (such as "Whirley-Pop"). Once the popcorn has finished popping, I transfer it to a large stewpot (8-12 quart size or better), then I spray oil based cooking spray liberally over the surface (I use Snappy butter flavored oil in an olive-oil mist sprayer). The oil spray helps the cheese powder stick to the popcorn. Once the surface is nicely wet with oil spray, I spoon a heaping tablespoon of cheddar powder and then toss the popcorn until the powder is well distributed. I repeat the process about 2-3 more times (up to four heaping Tbsp of cheddar), spraying the surface with oil spray each time before applying the cheese powder. I have used the cheddar powder in a macaroni-beef recipe as well. This had one pound of lean ground beef, browned and drained. One and a half tablespoons of taco seasoning (I use McCormick, half the amount used for taco beef), then one can of diced tomatoes, 6 oz (uncooked weight) of cooked elbow macaroni, three heaping tablespoons of cheddar powder, about 8-12 oz of water and if the sauce is too thin, add a slurry of cornstarch (one tablespoon of cornstarch added to one tablespoon of cool water).

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