Dry blend for making extended cheese product

An extended cheese product comprising

• a. 3%-21% of a dry blend comprising:
• i. 40%-70% food starch;
• ii. 3%-18% whey;
• iii. 5%-25% emulsifiers;
• and
• iv. 0%-8% gums;
• b. 3%-21% of a fat;
• c. 4%-28% water;
• and
• d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds

An extended cheese product comprising

• a. 3%-21% of a dry blend comprising:
• i. 45%-65% modified food starch;
• ii. 5%-16% whey;
• iii. 8%-22% emulsifiers;
• and
• iv. 0%-8% gums;
• b. 3%-21% of a fat;
• c. 4%-28% water;
• and
• d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds.

An extended cheese product comprising

• a. 3%-21% of a dry blend comprising:
• i. 50%-60% modified food starch;
• ii. 13%-16% whey;
• iii. 9%-20% emulsifiers;
• and
• iv. 2%-6% gums;
• b. 3%-21% of a fat;
• c. 4%-28% water;
• and
• d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds.

A method of making an extended cheese product comprising:

• a. combining a melted fat, water, and a dry blend comprising:
• i. 40%-70% food starch;
• ii. 3%-18% whey;
• iii. 5%-25% emulsifiers;
• and
• iv. 0%-8% gums;
• b. mixing the components;
• c. adding casein and/or cheese and/or cheese curds;
• d. cooking the mixture to at least 150-155° F.;
• e. add additional water if needed;
• f. cooking the resulting mixture to 160-170° F.;
• and
• g. forming the extended cheese product and cooling it.