Preparation of cheese flavorant compositions

A process for preparing a flavoring composition comprising:

• mixing heavy cream with water, salt and a lipase specific for hydrolyzing fatty acids having up to 12 carbon atoms and incubating the mixture at a temperature of from 25.degree. C. to 40.degree. C. for from 12 hours to 30 hours to obtain a lipolysed cream product;
• mixing heard, ripened cheese with water, salt and a lipase specific for hydrolyizing fatty acids having up to 12 carbon atoms, homogenizing the mixture and then incubating the homogenized mixture at a temperature of from 25.degree. C. to 40.degree. C. for a period of from 1 day to 4 days for preparing a lipolysed hard, ripened cheese product;
• preparing at least one proteolysed cheese product by at least one process selected from the group consisting of:
• (a) mixing hard, ripened cheese with water and a neutral protease, homogenizing the mixture and then incubating the homogenized mixture at a temperature of from 25.degree. C. to 40.degree. C. for a period of from 12 hours to 30 hours for preparing a first proteolysed cheese product;
• (b) mixing hard, ripened cheese with water, adjusting the pH of the mixture to a pH of from 3 to 4, adding an acid stable protease to the pH adjusted mixture and then incubating that mixture at a temperature of from 25.degree. C. to 40.degree. C. for a period of from 1 day to 4 days for preparing a second proteolysed cheese product;
• and
• (c) mixing the first and second proteolysed cheese products for preparing a third proteolysed cheese product;
• and
• mixing the lipolysed cream product, the lipolysed cheese product and the at least one proteolysed cheese product to obtain a flavoring composition product.