Compacted grated cheese

A method for treating hard grating cheese consisting essentially of comminuting a hard grating cheese to provide grated cheese particles, less than about 10 percent of said cheese particles having a size greater than about 2 mm and at least about 70 percent of the particles have a size less than about 1 mm and said grated cheese particles having a length to width ratio of less than about 3:1, said cheese particles having a moisture content in the range of from about 30 to about 34 percent by weight and a fat content, dry basis, of from about 30 to about 42 percent by weight and subjecting said grated cheese particles to pressure by placing said grated cheese particles in a die and compressing said grated cheese at a pressure of from about 30 to about 500 psig to form a cheese compact which can be easily crumbled by hand to provide a grated cheese product.