Abstract: A dried cheese snack (10, 30) with a body made from minced nonmelting cheese pieces (15) unified into a shape, such as a disk or a hexahedron, having a top (27, 47) and a bottom (29, 49), has the top (27, 47) generally parallel with the bottom (29, 49). The minced nonmelting cheese pieces (15) have a final moisture content evenly dispersed throughout the body of about 2% to 8%. Corners as viewed from the top (27, 47) of the cheese product (10, 30) on the cheese product (10, 30) are rounded to promote even drying. The top (27, 47) is between ? and ½ inch from the bottom (29, 49). A method of making the dried cheese cheese snacks (10, 30) by mincing the nonmelting cheese into minced nonmelting cheese pieces (15) is also provided. A form (11, 31) in a forming board (12, 32) is filled with the plurality of minced nonmelting cheese pieces (15). Sausage pieces, meat protein, bacon bits, eggs pieces and soy protein pieces may be used as inlays (35) with the minced nonmelting cheese pieces (15).

Abstract: A system is disclosed for reducing costs associated with making a plurality of food products incompatible in a single food product-making facility by a plurality of food product makers. A plurality of discrete food product-making plants are provided configured for use by the plurality of food product makers. A common area facility includes facilities sharable by the plurality of food product makers using and occupying the plurality of food product making plants. The plurality of food product making plants and common area facility are operated cooperatively by sharing use and costs associated with use of the common area facility by and among the plurality of food product makers.

Abstract: A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose. Methods for making the sweetened cheese preferably in the absence of cheese culture are also disclosed.