Prepare cheese by shredding block cheese or dicing into small cubes. You can also use store bought shredded cheese.

Line dehydrator trays with paper towels or mesh sheets. Evenly spread cheese out in a thin layer, allowing space between pieces.

Dehydrate at 115°F for 8-12 hours, checking periodically, until cheese pieces are completely brittle and dry.

Allow cheese to cool fully, then transfer to a blender or food processor in small batches. Pulse to create a fine powder. Avoid overmixing.

Transfer freshly made powder to an airtight container, sealing tightly. Store in a cool, dark place for up to 1 year.