Disclosed is a method for liquefying cheese comprising raising the temperature of the cheese in the presence of water to greater than 82 degrees C to provide liquefied cheese in a substantially homogenous state, without the use of additional emulsifying agents wherein the rate of temperature increase of the cheese and the temperature differential between the hottest and coolest parts of the cheese are controlled to ensure a substantially homogeneous temperature throughout the cheese mass to allow the water to be incorporated into the cheese without syneresis. Also disclosed is a cheese prepared by the method.
