Physically stable liquefied blue cheese composition and process for making it

A process for preparing a liquid cheese composition comprising 30-60 wt % blue cheese, 20-35 wt % fresh cheese, 2-12 wt % vegetable oil, a liquid aqueous component selected from the group consisting of water, milk and whey, wherein the liquid cheese composition has a pH from 4.5 to 6.0, and a viscosity from 50,000 to 350,000 cP at a temperature of 8° C., and wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the blue and/or fresh cheese, comprising the steps of:

• a) mixing the blue cheese, the fresh cheese, the vegetable oil and the aqueous component in a mixer;
• b) heating the mixture of step a) to a temperature above 55° C.;
• and
• c) homogenizing the mixture of step a) at a temperature of above 55° C. and under pressure of at least 250 bars.