Abstract: A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using conventional techniques to form cheese. The cream is prepared by adding a blend of vegetable pasteurized oils such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer such as gelatin. The fat-in-water emulsion thus formed is then blended and homogenized to form the cream.