the present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese , as well as for use as a natural cheese , such as a snack food and shreds for cheese toppings . in the method , a milk coagulum is provided . the coagulum is cut to provide particulate cheese curds and whey . the cheese curd is cooked while undergoing agitation . thereafter , whey is drained from the cheese curd while the cheese curd is continuously agitated . the cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles . agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles . the cheese particles formed may form friable lumps but do not knit during storage . the cheese particles are then packed into relatively large containers holding from about 1 , 000 to about 2 , 500 pounds of cheese curd or may be bulk packed in rail cars or trucks . the containers are preferably bulk bags with a liner of plastic or other disposable material . the liners are gas flushed before and during filling to reduce the oxygen content and inhibit mold growth . the liners may be disposed of after use in transporting the cheese curd to a final destination . the bulk bags are reusable with fresh liners .