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

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.

Super flavorful, good amount for cost, and tasted exactly what you would want and expect. Will try white cheddar next and will rebuy!

This product is "good enough." It's on the bland side, but use enough and you will have your flavor. It's good to amp up the taste of cheese ramen, my intended use(I also add a touch of chicken ramen seasoning - yumm). I can see where it would come in handy for kitchen use, perhaps on popcorn or even trying to duplicate boxed mac-and-cheese in a pinch when the kids are clamoring for it and you have none in the pantry. I love the container it comes in.

Use sparingly. I made cheese sauce and it was quite salty. However. it is perfect sprinkled on popcorn. Great Cheddar taste.

Every time I am traveling through O’Hare I stop by that very well-known popcorn stand and buy a bucket of cheesy corn to take home. If I don’t, I’m not welcome back in the house. Literally, they will lock the door and call me bad names. I have bad children. Anyway, I thought I would take a shot at duplicating the corn, and here you go. Crazy easy. Pop your corn, add butter and this cheese powder (I add a little bit of garlic powder as well), then spread on a cookie sheet and put in the oven for about 10 minutes or so for extra crunch. I’m not a connoisseur, but it tastes the same to me. And the kids love it. Which is the whole point… That, and I’d like to get back in the house when I come back from trips.

Its lasted quite a bit. I like to add it to the box of mac and cheese and the cheese powder packet that already comes with it. its made store bought taste just as good, if not better, than Kraft, and its amplified kraft to an even better taste as well.I have used it in other dishes besides mac and cheese and the versatility is endless if you have an imagination. Texture is smooth but i recommend making the sauce separate with the powder so you can break down the clumps easier.

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.

Great stuff. Makes delicious popcorn.