Patent ID: 7838058

Claim:
A process for making a block of cheese having reduced moisture variability, said process comprising providing a bulk container having a bottom and sidewalls; introducing cheese curd having an initial temperature of about 60 to 90° F. into the container to form a cheese curd block; pressing the cheese curd block to form a cheese block; controlled cooling of the cheese curd block or cheese block to a final temperature of less than 45° F. over a total period of about 7 to about 13 days to form a final cheese block, wherein the controlled cooling is effective to provide a reduced moisture content variation between a geometric center and side edges of the final cheese block as compared to a similar cheese block cooled directly to 45° F. over the total period and wherein the final cheese block has a weight of at least about 500 pounds, wherein the controlled cooling comprises first cooling at least one portion of the cheese curd block in the container to a temperature about 10 to about 45° F. below the initial temperature and then cooling the cheese block prepared therefrom to the final temperature to form the final cheese block; and wherein the cooling of the at least one portion is effected by introducing a chilled brine solution, a chilled cheese curd mixture, a chilled gas, or a cooling device having a recirculating coolant into the at least one portion of the cheese curd block.