Roasted garlic: cut the top third off two heads of garlic, exposing the tops of the cloves. If you're using pre-peeled cloves just place them on the sheet pan in the next step and continue the instructions. 

Place the heads of garlic on a sheet of aluminum foil and pour one tablespoon of olive oil on top of each head. Sprinkle a small amount of salt on the garlic and wrap it in aluminum foil. 

In a 400 F degree oven bake the wrapped garlic heads or (cloves) on a pan for 50 to 60 minutes. Remove garlic from oven and allow to fully cool. 

Once the garlic is fully cooled, you can squeeze it to squirt out the softened roasted garlic into a bowl to be used shortly in the cheese. 

Roasted garlic white 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.

Add the roasted garlic and stir again to incorporate it thoroughly into the cheese sauce.

Once the garlic is fully mixed in, carefully pour the sauce over the warm sheet pan and shake the sheet pan to allow the sauce to spread out. You may need a knife or offset spatula for this. 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.