An imitation cheese composition containing moisture, preferably in an amount
that
is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount
less than about 15% by weight of the composition, cheese flavoring that is natural
or artificial and an acidulents in an amount that causes a pH of the composition
to be not greater than 4.6. The composition is sufficiently firm such that it can
be at least one of sliced, cut, shredded or grated. Preferably, no more than 1%
protein is present, and/or the acidulent is in a total titrateable amount of less
than 1.5% by weight of the composition, resulting in an imitation cheese having
a flavor, texture and consistency that was only previously attainable in a pasturized
process cheese product.
