Homemade Cheese Pops – Super Easy

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Homemade Cheese Pops - Super Easy
The cheese pops are great to take them with you to the work for lunch or just as a nice snack. They also go well as crispy croutons in your salad.
Homemade Cheese Pops
Prep Time 5-10 minutes
Cook Time 60-90 minutes
baking tray
Change Units
Prep Time 5-10 minutes
Cook Time 60-90 minutes
baking tray
Change Units
Homemade Cheese Pops
  1. First, preheat your oven to 90-95°C (200°F)
  2. Now, cut the big piece of cheese into small dices and bits
  3. Then, put baking paper onto a baking tray and scatter the cheese bits on it. Remember to leave big enough gaps between the pieces
    Gouda cheese on baking tray
  4. Afterwards, slide the baking tray into the oven and bake the cheese for 60-90 minutes in order to dry it. This time period may vary, depending on your oven and the type of cheese you use. If your oven doesn't have ventilation or if its thermostat isn't that accurate, I recommend to open the door about every 10 minutes or leave it opened with a small gap during the drying process
  5. Always have an eye on the cheese, look after it every 10-15 minutes. In case it starts melting too much, open your oven's door to let evaporated water and some heat out. Also, the cheese should continuously decrease the amount of bubbles that it throws (evaporating water)
  6. When almost all the water has evaporated from the cheese (no more bubbling), you can turn the heat up to 140-150°C (285-300°F) to make the cheese popping and give it some crisp
  7. Afterwards, simply take out the baking tray and let the popped cheese cool down for a few minutes
    Cheese pops on baking tray
Recipe Notes

I had no instructions for these so I thought, I'd just figure it out on my own.

You need to evaporate the water from the cheese, therefore a temperature of about 100°C -or right below it- is needed. This way, the water evaporates, without the cheese melting too much.

Nutrition Facts
Serving Size 100 gram

% Macronutrients
Amount Per Serving
Calories 370kcal
from Fat 270kcal 73%
from Protein 100kcal 27%
from net. Carb 0kcal 0%
% Daily Value*
Total Fat 30.0g 18%
Carbohydrate (Netto) 0g 0%
Protein 25.0g 25%

*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.

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21 Replies to “Homemade Cheese Pops – Super Easy”

  1. I left one tray out to dry on counter for 48 hours, put in oven and they all melted together.
    Finally gave up on making ‘pops’ and kept the tray in oven on lowest setting for 6 hours till the whole sheet of cheese was dry. Then broke into pieces. Super crunchy. Some pieces taste a bit burnt even though they don’t look browned. Second tray I left out for 72 hours. They appeared very dry but again, put them in oven as directed and nothing happened. About 10 pieces bubbled, but no pops!
    I looked at the package and realized I inadvertently bought reduced fat cheese….
    could that be part of the problem?

  2. I used a flavored gouda – left out for 48 hours before i popped them, tried a couple of them at the 24 hour mark and they just melted so waited extra time. Currently working on a Buffalo white cheddar hope they turn out as well. I love the Moon Cheese, they are even a local company (50 miles), but way too expensive.

    good luck everyone

  3. I haven’t tried these yet, but I’m wondering your thoughts if you tried this on a smoker, where it’ll dry out like jerky would, and add flavour?

    1. Sounds interesting! Theoretically, if you can manage to get cold smoke -below 100°C(210°F)- it should work. In case you try it, let me know how it turned out please!!

    1. Shouldn’t be necessary as they don’t contain any more water by that point. The ones you can buy in a store aren’t refrigerated either. However, they probably keep fresh a bit longer in the refrigerator. Should be good for at least 1 week without

  4. Thank you so much for sharing! Do you think putting them in a dehydrator for the first step would work? When you talk about leaving the cheese to dry for 24 hours before putting it in the oven, you mean in the refrigerator correct? I don’t think it would hurt it on the counter but just to be safe. Thanks in advance

    1. Hi, you are right, it probably wouldn’t hurt to let the cheese dry on the counter. A fridge environment could be too humid to dry the cheese properly. And now to your first question, I think they use dehydrators in the food industry when making cheese pops / moon cheese. So, that would probably work best and dramatically reduce the chance of the cheese melting in the oven which can happen quickly when there’s too much moisture left. I don’t have a dehydrator and I was thinking about buying one for several things -e.g. cheese pops .
      If you have a dehydrator, give it a try and please let us all know how it went! Would be highly appreciated.

    1. That’s too bad. Sounds like the temperature was too high. I updated the instructions now, so it should be easier to prevent this from happening.
      Also, what type of oven do you have? Mine is a cheap one and its thermostat isn’t that accurate. If I set it to 100°C, for example, it heats up to about 120°C before dropping down to about 95°C and going back up to 110-115°C. So, for stuff like this, where the temperature needs to be accurate, an additional digital thermometer can come in handy

  5. Wow! Did not work at all same instructions with Gouda cheese. All the cheese just melted all together and I left space. Gonna see if I can fixed this some how as it cooks more

    1. How unfortunate! What type of oven do you have? I’ve read from some people that it worked with slightly higher or lower temperature settings on their oven. Also, you could try to let the cheese bits dry for about 24 hours before putting them into the oven or using an extra thermometer (if you have one) to make sure that the temperature is accurate. If your oven doesn’t have ventilation another thing you may try is opening the door from time to time or leaving it opened (small gap) while drying.

  6. Thank you for posting! Love the part where they actually pop! I looked this up because I tried a very expensive store bought version and want to make it myself. They kind I bought uses Emmental Cheese as well as gouda.

    1. It’s a pleasure! Did you buy the ones that are actually called “cheese pops” ? I also bought them in the store and thought they were too expensive, so I tried to make my own 😀

  7. What cheeses do you recommend doing this with other than gouda?
    I tried with cheddar (perhaps though not good quality) and it was a tray of oily melted mess. The temp was quite high sitting at 100 degrees Celsius.

    1. You could give it a try with Parmesan cheese. That worked well for me. Another method would be to let the cheese bits dry on the baking tray for about 24 hours before putting them into the oven. Additionally, you may want to try to set the temperature a bit lower to 85°C-90°C and letting the cheddar cheese dry for a bit longer, maybe 90-120 minutes, before turning up the heat.

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