I have been drying pepper jack and smoked Gouda. I do 1/2” cubes and I learned the hard way to make sure you cover it. Oily cheese goo is not easy to clean out of all the cracks. But it tastes so good.

This is a great video, and I love the idea of freeze-drying cheeses. We met in July 2023 when I was riding the RAGBRAI event and was on the 100-mile loop - you had water and food for the cyclists - Thank you! You may remember me as I decided to ride the loop a second time to ask more questions about freeze-drying. I ordered my medium Harvest Right freeze dryer earlier this week and expect to see it in a few weeks. In freeze-drying the cheese, I assume the calorie count is the same as non-freeze-dried cheese since only the water is removed. If so, that is great as I plan on many cycling/camping adventures in 2024 and am looking for calorie-dense food, but without the weight, since we have to carry the stuff. Please keep up the great videos! I have been watching many videos on freeze-drying food and cannot wait until my unit arrives. I just subscribed to your channel.

Thank you - very informative! I've been freeze drying for about a month now. I've tried trays of grated mozzarella, grated cheddar and grated "fiesta" blend. All seemed to come out very well, although it didn't really occur to me that the oil content might be different in different cheeses. I also didn't use any parchment paper below it. Next time I will. I really like your idea of freeze drying slices to use as dippers or for snacking.

This would be good for gluten free people.