Manufacture of large cheese blocks having reduced moisture variability

A process for making a block of cheese having reduced moisture variability, comprising providing a bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end;

• positioning the discharge end of the tube at an approximately central axial location of the container;
• introducing cheese curd into the container, and the tube via its fill end;
• introducing chilled brine into the tube via its fill end to mix with curd therein;
• removing the tube from the cheese curd in the container;
• pressing the cheese curd into a cheese block;
• cooling the cheese block;
• and curing the cooled cheese block, providing a cheese block having reduced moisture content variation between a geometric center and side edges thereof.

A process for making a block of cheese having reduced moisture variability, comprising:

• (A) providing a bulk container having a bottom and sidewalls, and a tube having a fill end, an opposite discharge end, and a diameter of about 7 to about 9 inches;
• (B) positioning the discharge end of the tube at an approximately central axial location of the container wherein the discharge end of the tube rests on the bottom;
• (C) introducing cheese curd at a temperature of 85 to 90° F. having a NaCl content into the container and the tube via its fill end;
• (D) introducing chilled brine into the tube via its fill end to mix with curd therein, wherein the brine solution comprises an aqueous NaCl solution at about 25 to about 30° F., wherein the aqueous NaCl solution has a NaCl content which is approximately the same as the NaCl content in the moisture phase of the cheese curd;
• (E) removing the tube from the cheese curd in the container;
• (F) pressing the cheese curd into a cheese block having a diameter of about 24 to about 30 inches;
• (G) cooling the cheese block to a temperature of 32 to 40° F.;
• and
• (H) curing the cheese block, providing a cured cheese block having a moisture content varying by no more than 2.0 percent between a location at a geometric center and a side edge portion thereof.