The present invention provides novel cheese and cheese products, including novel processed cheese, that can display a wide variety of tastes and textures, with a wide range of fat contents, right down to the 3% or less that qualify as low-fat cheese, and novel processes for making cheese and cheese products, as well as novel cheese making apparatus. The invention comprises a method for making a cheese product comprising: predetermining a fat content for the finished cheese product blending a first cheese having a first fat content higher than the predetermined fat content for the finished cheese with a second cheese having a second fat content lower than the said predetermined fat content selecting the relative amounts of the first and second cheeses so that the fat content of the finished cheese product is said predetermined fat content 0 blending said cheeses under homogenizing conditions. Also disclosed is an apparatus for making same.
