cheese material these flavorants can be selectively added as needed during the additional steps of manufacturing the process cheese product the starting low fat cheese product prepared in accordance with any of the previously disclosed methods is mixed with emulsifiers and stabilizers and then pumped into a conventional cheese cooker the starting low fat cheese material is then cooked with direct steam injection until the skim milk cheese is melted preferred cheese flavor s and starter distillate are added and the product is cooked to a maximum temperature of about 160 u00b0 f the process cheese product can then be packaged in forty pound blocks and the cheese is placed in a cooler at 35 u00b0 f when the internal temperature of the cheese reaches about 35 u00b0 40 u00b0 f the cheese is ready for further processing i e shredding and cutting in another form of this invention the melted cheese mass can be pumped into an individually wrapped process cheese slice machine to make individually wrapped slices or naked slices or extruded into various shapes the following nonlimiting examples illustrate preparation of a range of different low fat process cheeses the basic inventions can however be practiced by one of ordinary skill in the art to manufacture any selected type of common process cheese by using the appropriate knowledge for making typical fat containing cheeses but using the teachings herein of the components and methods set forth in the specification and examples as modified to achieve the selected cheese flavor and texture but without substantial fat content six thousand pounds of fat free cholesterol free low calorie process.