Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Cut the cheese block into uniform ½-inch cubes. Spread them out on the prepared baking sheet with at least 1-inch gap between each cube.

Bake for 2–4 minutes — just until the edges begin to soften and round slightly. Do not let them melt or spread too much. This helps the cubes form rounded, puff-ready shapes.

Remove from the oven. While still warm, gently press edges inward (if needed) to round the cubes. Let the cheese cool completely.

Once cool, place the cheese cubes on a paper towel-lined tray and let them dry at room temperature (uncovered) for 2–3 full days, or until they feel hard and dry to the touch. (This drying is essential — moisture prevents puffing.)

When fully dried, preheat oven to 375°F (190°C). Spread the dried cubes onto a clean parchment-lined baking sheet. Bake for 5–7 minutes, watching closely — the cubes should puff up and expand. Remove immediately once most pieces have puffed.

Let them cool completely — they will crisp as they cool.

Just before serving, drizzle the melted butter (or coconut-oil) over the popped bites, toss gently to coat, then sprinkle with extra cheese powder or nutritional yeast (if using) for added flavor.