| A block type processed cheese suitable for pizza toppings and other shredded or sliced applications.Recipe ProcedureDisperse fat, casein, carrageenan and salts in water. Heat and mix to 80C to dissolve casein. Add cheese and stir until molten. Cast into blocks while still hot. |  |
Recipe Formulation
| Ingredient | Percentage |
| Hard cheese ie cheddar | 52 |
| Water | 35 |
| Butter fat | 5 |
| Rennet casein | 5 |
| Tri Sodium citrate | 2 |
| Sodium Chloride | 0.75 |
| Carrageenan | 0.25 |
| TOTAL | 100 |