Preheat oven to 355 degrees F (180 degrees C).
Spread Cheddar Cheese (1 cup) onto a lined baking tray. Cover it will a cloth and leave for an hour or so in a hot dry area to dehydrate the cheese.
Place it into a preheated oven for 8-10 minutes or until golden brown and crispy. Leave to cool on the tray before crushing it into pieces. It should have a puffy and popped appearance at the end.
Into a bowl, add Macadamia Nuts (5 ounce), Almonds (5 ounce), Walnut (2 ounce), and Pepitas (3 ounce). Season with Garlic Powder (1/4 teaspoon), Ground White Pepper (1/4 teaspoon), Paprika (1/2 teaspoon), and Salt (1 teaspoon). Mix well.
Pour Olive Oil (2 tablespoon) and thoroughly coat the mixture with the oil. Pour the nuts out onto a lined baking tray and spread evenly.
Bake in the same temperature for 10-15 minutes, turning every few minutes until roasted and golden. When done, leave the seeds and nuts to cool completely.
Spread the cheese over the roasted nuts and seeds and mix well until combined. The mix will keep for up to a week in an airtight container.