Add maple syrup to a small bowl or measuring glass and whisk in the cayenne pepper powder until it's combined. 

Place a greased or Silpat-lined sheet pan in 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.

Slowly pour 2/3rds of the maple syrup and cayenne pepper mixture and stir again to incorporate it thoroughly into the cheese sauce.

Once the cheese sauce is nice and smooth, 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 an offset spatula for this.

Sprinkle or drizzle the rest of the spicy maple syrup mixture and use a spoon or knife to spread it out to create a marbled look on the surface of the cheese. 

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

Once the cheese is fully cool, you can carefully remove it from the sheet pan and slice the cheese into 4-inch or 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.