Step 1 Line a 12-ounce ramekin or similar-sized small loaf pan or mold with plastic wrap.
Step 2 Very finely grate the cheese and place it in a food processor. Add the milk powder, tapioca flour and salt, and pulse to thoroughly combine.
Step 3In a small saucepan, combine the butter, wine and water. Cover and quickly bring to a boil over high heat, 1 to 2 minutes.
Step 4Immediately remove from heat and, with the processor running, slowly pour the hot liquid in with the cheese. Continue processing until the cheese is fully melted and all of the ingredients are incorporated, scraping the bowl once or twice in between processing.
Step 5Spoon the cheese into the prepared loaf pan. Smooth the top and cover with plastic wrap.
Step 6Refrigerate the cheese until fully set and firm enough to slice, preferably several hours and up to overnight. The cheese will keep for up to 1 month, covered and refrigerated.