To make the dough, mix together the cream cheese, butter and egg yolks in a stand mixer until smooth and creamy.

Add the flaxseed meal, baking powder, almond flour, shredded sharp cheddar cheese, and black pepper. Beat at a slow speed until a dough has formed.

Wrap up the dough in some wax paper, then place in the fridge for 30 minutes. When ready to bake, preheat the oven to 325F. Divide the dough into four, then shape each piece into a long flat loaf shape.

Place them on a baking sheet lined with a silicone mat, and bake for 15-20 minutes or until cooked through.

Let the loaves cool, then use a serrated knife to slice them. Return them to the baking sheet, lower the oven temperature to 250F, and bake for another 30 minutes or until hard all the way through.

Leave to cool completely, then store in an airtight container.