Abstract: An improved imitation acid-set cheese product, prepared from a formulation containing a hydrogenated vegetable oil, an edible protein, a calcium containing salt such as calcium chloride, and edible acid such as lactic acid, flavoring and color, can be obtained by adding to the formulation an organic emulsifier which is fluid at ambient temperature and has an HLB value of more than about 10. Preferred emulsifiers are polyglycerol esters of fatty acids such as octaglycerol monooleate, polysorbates such as polyoxyethylene (20) sorbitan monostearate. ethoxylated mono- and diglycerides such as polyoxyethylene (20) mono- and diglycerides of fatty acids and sugar esters.