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  2. Cut 3/4 inch cubes of cheddar cheese. Place on parchment paper on vac oven shelf at least 3/4 inch apart.

    These were held under vacuum at 30°c for 4 hours, then 100°c for 4 hours. Vac pump was on for 20 min, off for 20 min to maintain the vacuum pressure as water evaporated out of the cheese.

    They’re best made on a day you aren’t busy, as the vacuum requires periodic attention.

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