Patent ID: 8017169

Claim:
A method of manufacturing a shelf stable shredded cheese product that resists agglomeration when stored above about 70° F. comprising: combining a fat source, a protein source, a filler, salts, and water to form a cheese composition that is about 45 to about 50 wt. % moisture, about 15 to about 22 wt. % fat, about 19 to about 24 wt. % protein, about 3 to about 5 wt. % total salt, and has a pH between about 5.4 and about 6.0, and forming the cheese composition into cheese shreds of a size and shape capable of maintaining physical integrity and resisting agglomeration when stored above about 70° F. and/or under temperature abuse of about 80-100° F. for at least about two weeks to form a shredded cheese product.