Disclosed is a method for making a cheese product comprising: predetermining a fat content for the finished 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 blending said cheeses under homogenizing conditions, using a screw feeding arrangement (an auger) and wherein the screw feeding arrangement is heated.
