Oh, and here you go Carmen...

I whipped this cheesy flowchart up in ye olde Photoshop...

I use a polymer clay called Du-Kit, it's very similar to Fimo ... comes in a range of colours and
hardens once baked in the oven.

0. First and foremost, even before step 1. Wash your hands thoroughly!!
polymer clay picks up ant grime on your skin and if your hands are not immaculately pristine you
will end up with a grubby looking cheese.

1. Mix yourself a cheesy colour; I never use straight yellow - add a golden yellow to some white
and a tiny dash of brown (or some-such, to take away the uber-yellow vividness).
Mix enough to make a full 6-wedge cheese around the size of the game tokens.
Roll your cheese flesh into a ball.

2. Flatten your cheese ball until it resembles a naked cheese round, a bit smaller than 6 M&M
cheese tokens assembled into a disc.

3. Using white clay, roll out a nice thin flat sheet.

Place you cheese round upon it, then carefully cut around the cheese to make a disc of white. Press
this carefully onto your cheese.
Flip and repeat.

Note: I use a pasta machine to roll out my clay to ensure a very even sheet. If you use a pasta
roller ... ensure it is very clean.

4. Roll out your white again and cut a ribbon that will wrap around the outer cheese edge. Carefully
apply, trying to avoid an overlap, but making sure no cheese yellow is now showing.

5. You should now have a white-rind cheese ... proceed to step 8 if this is the cheese type you'd
like ...continue to 6. if going for a vine-ash covered look.

6. & 7. Mix some black clay with a little white to take the edge off the pitch black ... it should be a
very very dark grey.
Repeat steps 3. and 4. but using this Deep grey-black.

8. Carefully stroke the seams around the edges where the clay joins with your finger to blend the
clay and create a smooth finish.
Gently pat, press and stroke your almost completed cheese round to create a nice even cheese finish.

With all the working you have been doing the clay will most likely be rather soft.
Place it on a sheet of clean paper on a plate in the fridge for quarter of an hour or so. This will
harden it up and make it easy to get nice straight edges when cut it into wedges.

once hard, using a clean multi-segment craft-knife blade, removed from the knife ... Chop the round
in half, then chop each half into 3 wedges.

Note: the graphic shows one wedge cut from the round ... this was just for dramatic license ... I cut
mine up as above.

Place a sheet of paper into a baking tray, place all of your wedges upon the paper, making sure none
are touching. Bake as per the instructions on your polymer clay wrapper.

Hope this has helped you on your journey into the realm of pseudo cheese making!

One final Note: Keep out of reach of small hungry children (and the occasional larger one).