Cup Cheese ( Amish cheese spread.)

This cup cheese recipe only takes 4 ingredients and was passed down from my Great-Grandma Kauffman, who loved to help us make huge batches of this cheese spread with American cheese for the Amish after church meal. Some like to use cottage cheese in their cup cheese, but this easy recipe with American cheese and water produces the same creamy and spreadable results! Try this cup cheese with Amish soft pretzels, or spread it on a slice of Amish honey bread with Peanut butter spread (the bread and peanut butter spread were an after church staple in the Amish church)! You can also use it similar to Queso for smothered burritos, chips, pretzels and more!

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Amish Cup Cheese (church cheese spread)

marilynpeight

This creamy cheese sauce is a very easy and versatile cheese spread that is loved by the Amish for spreading onto fresh homemade bread!

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Prep Time 5 mins

Cook Time 10 mins

Course Snack

Cuisine Amish

Servings 2.5 cups

Equipment

• sauce pan (linked below)
• Whisk (linked below)

Ingredients

  

1x2x3x

• 1 lb. white American cheese (full fat) *see note below recipe card
• 1 cup water *see note
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

 

• Place American cheese in a medium saucepan. Add water, then melt on med-low heat, stirring frequently. Stir in the baking soda and salt and continue stirring until no lumps remain.
• Remove from heat and cover with a butter wrapper to prevent a skin from forming, if you do not have a butter wrapper you can simply remove the skin that forms to prevent lumps.
• Chill cheese until set and keep refrigerated for 1-2 weeks.

Notes

If you wish to make a thinner cheese sauce that is for dipping or for a sauce for burritos etc. You can add 1 1/2 cup water instead of 1. If the cheese sauce gets too thick you can microwave it for around 30 seconds, stir it well and then serve. 

If the cheese sauce ends up too thin you can add more American cheese and reheat to melt the cheese. 

More notes and photos below. 

Keyword Amish, Cheese spread, Cup cheese, American cheese

Tried this recipe?Let us know how it was!

Equipment:

• Medium Saucepan I prefer to use a medium sauce pan with a lid, because I like to set my cup cheese outside in the winter, or in an ice bath in the summer, to chill it before refrigeration.
• Whisk I also prefer to use a wire handled whisk for this Amish cheese sauce.

This Cup cheese also pairs beautifully with my Whole wheat bread recipe.

More notes below!

Feel free to pin for later and show off your creation by tagging me on Instagram.

Notes*

This cheese spread recipe can easily be doubled and tripled! I use a 1 to 1 ratio as a rule for the cheese and water. Brands can make a difference in how much water is needed as well, generally I get my White American cheese from Walmart in 5 lb. packages and then I freeze some of the American cheese to use at a later date.

If using reduced fat American cheese or prepackaged slices from a supermarket you may need to add 1/4 to 1/3 cup less water.

While growing up Amish, Cup Cheese was an important staple in our diet. After church we would form lines and file into barns, garages or basements of the host family’s home. Then we would sit down on backless benches at long wooden tables filled with food, such as white honey bread, pickles, jam, peanut butter spread, cup cheese and apple shnitz pies. There was always plenty of food and after being pricked all forenoon by those many pins holding my apron, cape and cap in place, eating all that delicious food felt like a reward!

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