cheese made by blending, grinding and melting cheddar and various other kinds of cheese and emulsifying them with various salts, made by grinding fine and mixing together by heating and stirring one or more cheeses of the same kind, or two or more varieties. Soft cheeses such as cottage, cream, or skim-milk cheeses are not used. Vinegar, other organic acids, colour, spices, and flavouring may be added. Emulsifying agents help to reduce the mixture to a homogeneous mass which is then stirred and cooked at about 155 F (68 C). When ready to be packaged it is extruded into cartons lined with a transparent film that acts as a sealer to exclude air. The packaged cheese is then cooled and held under refrigeration. As made and packaged, process cheese is practically sterile and does not ripen further. Fruits, vegetables, or meats, or mixtures of these, may be added to process cheese.