Abstract: A unique cheese results from combining milled curds typical of cheddar cheese and stirred curds typical of a soft cheese, such as mozzarella. The curds from two cheese vats are combined by pumping a liquid mixture of the stirred curd and whey over a drained loose mass of milled curds. The consolidated curds are then stirred together and salted to simultaneously terminate their fermentation processes. The blended curd mass is molded, pressed and aged similar to cheddar cheese. The resulting cheese has a unique flavor, resembling that of cheddar cheese, and a unique consistency, resembling that of its stirred curd cheese component. A specific example is a mixture containing discrete zones of 60% whole milk cheddar cheese and 40% part skim mozzarella cheese, by volume.