Shelf Stable Natural Cheese Product

A method of creating a shelf stable spreadable cheese product, comprising:

• combining a set of dairy products to create a cheese mixture;
• adding a set of shredded cheeses, the set shredded finely enough to ensure even distribution throughout the cheese mixture;
• continuously mixing the cheese mixture utilizing a metal blade mixer;
• adding a salt into the cheese mixture;
• adding one or more acidulents into the cheese mixture;
• continuously stirring the cheese mixture until the pH of the mixture is below 4.2;
• transferring the cheese mixture into heat-sealed stick packs;
• heating the cheese mixture in the heat-sealed stick packs to an internal temperature of at least 165 degrees Fahrenheit via a sous vide bath;
• and
• removing the vacuum sealed packs from the sous vide bath.

A method of storing a shelf stable spreadable cheese product, comprising:

• placing the cheese mixture into vacuum sealed packs, wherein the cheese mixture comprises:
• cheese;
• a dairy solution;
• powdered cream cheese;
• a citric compound;
• a malic compound;
• emulsifiers;
• pectin;
• a masking agent;
• seasonings;
• and
• emulsifiers, including one or more of sodium citrate and caseinate.