Cheese sauce

A method of inhibiting formation of a surface film on a cheese sauce product, the method comprising:

• forming a cheese sauce product by heating an admixture of a cheese composition that is non-solid at room temperature, a liquid, and a dairy-derived phospholipid composition to a temperature of about 65° C. to about 115° C., wherein a total phospholipid content of the cheese sauce product is about 0.025 wt % to about 2 wt %;
• and
• causing the cheese sauce product to be re-heated to a temperature of about 50° C. to about 80° C.

A method of forming a cheese sauce product, comprising:

• forming a cheese sauce product by heating, in two or more heating steps, an admixture of a cheese composition that is non-solid at room temperature, a liquid, and a dairy-derived phospholipid composition to a temperature of about 65° C. to about 115° C., wherein a total phospholipid content of the cheese sauce product is about 0.025 wt % to about 2 wt %.