Shelf-stable, bakeable savory cheese product containing at least 3% water and process for preparing it.

Abstract From the Canadian patent

A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-, phase formulation, including an aqueous liquid phase a dispersed fat phase , and a solids, phase preferably containing a savory ingredient preferably a cheese , flavoring component in, significant proportion. The liquid phase is present in sufficient quantity to suspend and, disperse the fat and solids phases and to have sufficient dissolved solids and humectants to, raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle, size to provide the proper flavor release …