The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8 and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.
