Cheese with enhanced organoleptic and melting properties

NZ 602026 Disclosed is a cheese product comprising a mixture of natural cheese other than cream cheese and cream cheese powder in an amount of about 1 % to about 15% by weight of the cheese product, the cream cheese powder including from about 60% to about 70% total fat, from about 8% to about 10% protein, from about 13% to about 16% total carbohydrates, and a moisture content of up to about 10%, wherein the cream cheese powder is incorporated into a physical structure of the natural cheese and is not visible on an exterior surface of the natural cheese. Also disclosed is a method of making a cheese product, the method comprising the steps of: preparing a natural cheese curd other than a cream cheese curd; adding cream cheese to the natural cheese curd at a temperature of less than 100°F and stirring the natural cheese curd and the cream cheese together to obtain a mixture including cream cheese in an amount of about 1 % to about 15% of total weight; and pressing the mixture to form the cheese product.