Bacon-infused cheese slices

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8 to 10 slices of cheese
schedule 15 minutes
schedule 10 minutes
schedule 1 hour and 25 minutes
If you like cheese and you like bacon, you'll LOVE bacon-infused cheese slices. Perfect for your next grilled cheese.


  • 8 ounces Colby Jack cheese, shredded (cheddar will work - 1/2 pound)
  • 7 grams sodium citrate (2 teaspoons - see note)
  • 14 cup water
  • 3 slices of cooked bacon, chopped

Suggested Equipment


Add a greased or Silpat lined sheet pan to your oven on its lowest setting. Mine is 150 F (65 C).

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.

Once the cheese is very 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 offset spatula for this. Once the sauce is in a consistently thin layer, sprinkle evenly with the chopped pieces of bacon.

Cover the cheese with parchment or wax paper and move it to a refrigerator to cool for around an hour.

Once the bacon-infused 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.


Sodium citrate is not going to be something you can find at the grocery store. Here is the brand of Sodium Citrate that I use from Amazon

Have you made this recipe? Tag @beerinator and let him know!



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