Hoosier Hill Farm Cheddar Cheese Powder, 1LB (Pack of 1)

Really good. A bit on the salty side but it's perfect to give a dish a "Mac & cheese" taste without loading up on the calories. I made lentils with it and it's just delicious

I grew up on Velveeta and like the taste of processed cheese. I even made some chip dip with this and for me it was excellent. If you want a little cheesy flavor in a dish you are making a dash of this powder deepens the flavor without really knowing why. Kind of the way msg helps with umami. Great on corn on the cob.

There's no added salt so it doesn't take like cheese popcorn from a bag exactly. It's a nice addition to plain popcorn though. It doesn't flow freely, sticks together a little bit but I was able put some in a teaspoon and tap and it scattered nicely.

Amazing what I was looking for since it cost less to make noodles for Mac n cheese where this works great for the same taste and is dry to last longer too.

I think I'm going to end up with permanently orange-stained fingers. There's no help for it. This cheese powder is so delicious and cheesy on popcorn that I can't stop eating it. On nights when I've had a lot of errands to run and shopping to do during that day, I'm often too tired to deal with making dinner. But, I'm always up for a tub of popcorn.You can use microwave popcorn, but I think it has a yucky artificial butter flavor. I prefer to pop it on the stove top in a heavy sauce pan with a vented lid (so steam doesn't build up on the inside of the lid and create soggy or tough popcorn) or use my microwave popper that only uses 2 tbs of oil to pop 1/4 cup of kernels. (Because it uses so little oil, I feel less guilty about the butter I add later.) However, either method produces equally tasty popcorn.I prefer white or black corn to yellow because the hulls are smaller, they shatter more easily, and there are far fewer of them. They also have more nooks and crannies for butter and cheese powder to cling. It's also crisper than yellow. So I add my oil and corn, and pop until the popping slows to a second or two between pops and then I dump it in a large bowl.I like to use either coconut oil or bacon fat because of the added flavor they give. There's the same number of calories in canola, peanut, corn, or coconut oil as there are in bacon fat, so use what appeals to you. I particularly like bacon fat if I have some on hand because it just goes so well with the cheese. Haven't you ever added bacon to your mac and cheese?To get the cheese powder to cling well, you need to add some kind of oily topping, such as a spritz of butter-flavored cooking spray or 2 or 3 tbs of butter. You can put your cheese powder in a leftover empty and thoroughly cleaned spice shaker, and generously shake cheese powder over your popcorn until it's as orange as you want it. (You could also use a slotted spoon and simply shake a few giant spoonfuls on your popcorn.)Stir it up thoroughly or shake it in a bag to coat every kernel. Take a gigantic handful for a taste test. Add more cheese if you think you need to but be careful of the salt level. Once it has achieved its ideal level of cheesiness, run and hide with it. You'll want to hoard it. Popcorn made with this cheese powder is even good leftover the next day.This will be by far the best cheese popcorn you've ever had. You can't buy a microwave cheese-flavored product anywhere nearly as good. There is certainly no pre-popped packaged popcorn as good. It only takes a few minutes to make. I used to make it by stealing the pack of powdered cheese out of boxed mac and cheese. That cheese is wimpy compared to this. It's just so much cheesier, with an authentic cheddar taste. You'll eat this so often and in such quantities that you'll wear the brand of a cheddar-pophead: permanently orange-stained fingers.

This cheese powder has a slightly odd taste I can’t quite pinpoint. It’s not as artificial as Kraft and not as buttery as some other brands—it mostly resembles real cheddar, but there’s a strange aftertaste that lingers. I followed the sauce recipe on the container, but it turned into a thick, clumpy mess. I also tried using it like Kraft’s version with milk and butter, but it refused to dissolve, even when warmed in a pan. The only way I could get a somewhat smooth texture was by blending it with the liquid ingredients—and even then, it remained slightly gritty. The flavor isn’t terrible, but the texture is off-putting. I wouldn’t order it again.

This is exactly what I wanted. It tastes like the cheese in combos, and the cheese that they sprinkle on the cheese curls. That’s what I use it for on snacks. Popcorn too. Haven’t tried chips yet, but I probably will.

This powdered cheese tastes great. I was very surprised. I added a little to regular Mac & cheese and a little more milk and it turned into a cheese sauce 😋