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A method of producing shredded cheese according to the present invention comprises producing cheese in a mixer; forming the cheese into cubes, the cubes being sized for shredding in a shredder; salting the cubes in a brine solution; and shredding the cubes in the shredder. The cheese may be cubed in

A method of producing shredded cheese according to the present invention comprises producing cheese in a mixer; forming the cheese into cubes, the cubes being sized for shredding in a shredder; salting the cubes in a brine solution; and shredding the cubes in the shredder. The cheese may be cubed in a cubing device according to the present invention, which comprises an extrusion transfer tube connected to an infeed line. The extrusion transfer tube has an output end, where the cheese exits in the form of a log. A trim knife disposed at the output end of the extrusion transfer tube squares the log, and a cross-cut knife disposed adjacent to the trim knife cuts the log into cubes.

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1. A method of producing shredded cheese, comprising: producing the cheese in a mixer; extruding the cheese from the mixer to a cuber; forming the cheese into blocks sized for shredding in a shredder; salting the blocks in a brine solution; and shredding the blocks in the shredder. 2. The m

1. A method of producing shredded cheese, comprising: producing the cheese in a mixer; extruding the cheese from the mixer to a cuber; forming the cheese into blocks sized for shredding in a shredder; salting the blocks in a brine solution; and shredding the blocks in the shredder. 2. The method according to claim 1, wherein the brine solution is approximately 60 percent sodium chloride by weight, wherein a temperature of the brine solution is between approximately 26° F. and approximately 28° F., and wherein the blocks are salted for approximately 20 minutes. 3. The method according to claim 1, wherein the cheese being extruded from the mixer is transferred to the cuber via a transfer tube. 4. The method according to claim 3, wherein the brine solution is approximately 60 percent sodium chloride by weight, wherein a temperature of the brine solution is between approximately 26° F. and approximately 28° F., and wherein the blocks are salted for approximately 20 minutes. 5. The method according to claim 3, wherein the cheese exits the transfer tube as a log, and wherein forming the cheese into cubes includes squaring the log and cutting the log into blocks having a size of approximately two inches by two inches by two inches. 6. The method according to claim 5, wherein the brine solution is approximately 60 percent sodium chloride by weight, wherein a temperature of the brine solution is between approximately 26° F. and approximately 28° F., and wherein the cubes are salted for approximately 20 minutes. 7. The method according to claim 1, further comprising, prior to salting the blocks, rinsing the blocks in a water bath. 8. The method according to claim 7, wherein the brine solution is approximately 60 percent sodium chloride by weight, wherein a temperature of the brine solution is between approximately 26° F. and approximately 28° F., and wherein the blocks are salted for approximately 20 minutes. 9. The method according to claim 8, wherein the water bath has a temperature between approximately 34° F. and approximately 36° F. 10. The method according to claim 1 further comprising: extruding the cheese through a transfer tube, the cheese exiting the transfer tube being in the form of a cheese log. 11. The method of claim 10 further comprising: squaring the cheese log exiting the transfer tube with a trim knife. 12. The method of claim 10 further comprising: cross-cutting the cheese log exiting the transfer tube with a cross-cutting knife. 13. The method of claim 12 further comprising: applying pressure to the cheese log to retain the cheese log in a lateral position as the cheese log is cut by the cross-cutting knife. 14. The method of claim 13 wherein the cross-cutting knife includes a wire harp knife, the wire harp knife including a plurality of harp knife blades arranged to form a square. 15. The method of claim 12 wherein a rotating knife is used to cross-cut the cheese-log. 16. The method of claim 15, wherein the rotating knife includes a circular stabilizing ring. 17. The method of claim 10, wherein an exiting orifice of the transfer tube has a square cross section.