The microbiological quality of shredded Cheddar cheese packaged in different modified atmospheres with and without oxygen scavengers included in the packaging film was studied with the aim of determining how modified air packaging would affect the mould species present on shredded Cheddar cheese. The film with oxygen scavengers was more effective than the control film against mould growth, whereas the 73% CO2/27% N2 atmosphere resulted in the cheese with the best microbiological qualities. The three modified atmospheres and the packaging film influenced the mycoflora of shredded Cheddar cheese as the mould species isolated initially differed, from those isolated at 16 weeks in the six treatments. This study demonstrated that O2 scavengers were effective in controlling the growth of moulds on shredded Cheddar cheese.