Abstract: The present invention resides in a hard, glossy, confection-like coating which has the flavor and texture of a hard cheese, but which is capable of being stored under ambient conditions, the coating comprising: a flavoring amount, preferably about 30-37%, cheese powder; a hard butter in sufficient amount, preferably about 35-40%, to form a continuous matrix, the hard butter having a Wiley Melting Point in the range of about 84.degree.-120.degree. F., and an approximate solid-fat index of more than about 40 at 80.degree. F. and less than about 35 at 92.degree. F.; and about 0.4-0.8% lecithin; the remainder being essentially cheese related filler; said coating having a moisture content of less than about 31/2%.