Gochujang cheddar cheese slices: add a greased or Silpat lined sheet pan to your oven on its lowest setting. Mine is 150 F.

Add water to a medium-sized pot and bring to a simmer. Add sodium citrate and stir to combine.

Slowly add all the shredded cheese, stopping to stir the cheese into the sauce after every handful. Once all the cheese is added stir very well while the cheese is still simmering to make sure it is very smooth. 

Remove the sheet pan from the oven and carefully pour 2/3rds of the cheese onto the pan. 

Quickly add the pot back over the heat on the stove and add 3 tablespoons of gochujang to the last 1/3rd of the cheese sauce. Stir quickly to combine and once the gochujang is fully mixed in, carefully pour the sauce over the other cheese in the warm sheet pan and shake the sheet pan to allow the sauce to spread out. Using a knife or offset spatula try to mix the gochujang blended cheese in a marbled pattern with the other cheese.

Once the sauce is in a consistently thin layer, cover the cheese with wax paper and move it to a refrigerator to cool.

Once the cheese is fully cool, you can carefully remove it from the sheet pan and slice the cheese into 3.5-inch squares or whatever shapes you desire. To store the cheese, place a piece of parchment or wax paper between each slice and store it in the refrigerator for up to three weeks.