A method to produce cheese chips, consisting in provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm.sup.3, the porosity does exceed 40%, and the crunchiness does exceed 4.

A system to control the conditions of an aging room, also known as a conditioned space, for products in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the products being dried, thereby controlling the amount of and rate of water or water vapor loss of the products and, therefore controlling its quality, the system also including target controls, a thermoelectric cooler and lighting controls.

A food production method that is operable to produce a smoked and freeze dried cheese product wherein the cheese product of the present invention is provided in a plurality of flavors. The method of the present invention initiates with smoking of a cheese block wherein the smoking occurs for at least an hour and is executed at a temperature range of thirty two to seventy five degrees. The smoked cheese block is subsequently cut into a multitude of small portions wherein the portions are placed in a freezer at a temperature of minus ten degrees Fahrenheit. While the cheese portions are in the freezer, a vacuum is placed on the interior of the freezer for at least twenty four hours. The cheese portions are tested for an active water content and ensuing achieving a desired measurement for active water content the cheese portions are packaged.