Abstract: A process for making a cheese food product wherein a gelatin solution selected from the class consisting of carragenates, gelatin, guar, carob and xanthan or any mixture thereof is added and dispersed in as homogeneous manner as possible into an ultrafiltered low fat milk or milk residue to produce a milk blend wherein the milk blend is maintained at a temperature in which gelling does not occur within the milk blend, adding an activator such as a lactic acid to the milk blend, molding the milk blend to produce a paste and then subsequently, draining, brining and ripening the paste. During the ripening of the paste, the pH is maintained below or equal to 5 throughout at least 3/4 of the composition of the cheese product. The resulting low fat cheese product has a fat content relative to the dry matter of less than or equal to 50%.