As others have pointed out, "pâte" is used in French in reference to the texture of a cheese. Cheddar is a "fromage à pâte dure".

[Since I don't think any Cheddar is made in France, is your text actually a translation of some original English?]

"Transformation" is "processing", and the only processing I can think of for Cheddar is to turn it into process(ed) cheese, you know, those rubbery individual plastic-wrapped slices, which is indeed made from melted down cheese scraps and added emulsifiers :

<<Processed cheese (or process cheese) is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. Many flavors, colors, and textures of processed cheese exist. In the United States, the most recognizable variety of processed cheese is sold under the name American cheese>>
en.wikipedia.org/wiki/American_cheese
http://en.wikipedia.org/wiki/Processed_cheese

Since cheese is cheese is cheese, whether in the form of wheel, blocks, slices or crumbs, I feel you can dispense with "pâte" and just call it 'cheese' or possibly "cheese scraps". Since no one in their right mind would use perfectly good real cheddar to make processed cheese, it stands to reason that your "pâte" is the less "noble" bits of cheese, or scraps.

<<All cheese scraps should be collected separately from other waste and. either used as raw material for processed cheese manufacturing (where ...>>
www.agrifood-forum.net/publications/guide/d_chp3.pdf
No need to translate "pâte" here, I feel.

--------------------------------------------------
Note added at 9 hrs (2006-07-11 11:04:46 GMT)
--------------------------------------------------

Then again, given cheese production costs in NZ as opposed to Europe (UK), it is entirely possible that "real" cheddar, as opposed to scraps, is exported to Europe for processing. There are a number of NZ sites that refer to "cheese for processing". I haven't looked into whether it is whole cheeses or scraps.

The restriction extends only to cheese qualified for entry into the EU under the country specific tariff quota for New Zealand cheese for processing, ...
www.customs.govt.nz/nr/rdonlyres/ eb10ea4b-6fd9-49f1-92ce-2c29b8180b6c/0/dairyproductsguidecustoms.doc

Cheese and cheese food applications include cheese for processing, cheese for shredding, cheese for cutting, as well as protein ingredients and technologies ...
www.nzmp.com/cda/frontpage/0,,c400220_g400080,00.html


--------------------------------------------------
Note added at 9 hrs (2006-07-11 11:05:15 GMT)
--------------------------------------------------

Have a slice of Barry's Bay strong cheddar for me, will you?

--------------------------------------------------
Note added at 11 hrs (2006-07-11 12:51:42 GMT)
--------------------------------------------------

If indeed it IS NZ cheddar, I doubt it would be paste as described above since the addition of water would make it heavier /more voluminous (for the same volume of cheese) and thus more expensive for the overseas buyer (extra freight cost) who could more cheaply add his own water. I also expect unadulterated cheese (no grinding or water added) would keep better for the 6-week boat trip than a paste.

--------------------------------------------------
Note added at 11 hrs (2006-07-11 13:04:27 GMT)
--------------------------------------------------

Use of "pâte" in relation to cheese, where admittedly the word COULD be ambiguous (cheese AND/OR cheese-based paste) but where I think it means "cheese":

Les fromages fondus (à PATES recuites) sont des fromages fabriqués à partir d'un ou de plusieurs fromages à PATE pressée, cuite ou non, refondus, additionnés de lait, crème ou beurre; ces fromages ont l'avantage de se conserver longtemps. On ajoute à la PATE, selon le produit, des agents stabilisateurs, des émulsifiants, du sel, des colorants, des édulcorants (sucre, sirop de maïs) et des assaisonnements (herbes, épices, fruits, noix, kirsch). On obtient une texture plus ou moins molle et élastique et une saveur peu prononcée. En Amérique du Nord, ces fromages sont surtout faits à base de cheddar tandis qu'en Europe l'emmenthal et le gruyère prédominent.

Les fromages fondus portent des noms différents selon la quantité de fromage qu'ils contiennent (fromage fondu, préparation de fromage fondu, fromage à tartiner).
http://www.coupdepouce.com/CoupDePouce/client/fr/Cuisine/Det...