Low-fat processed cheese

Low-fat processed cheese is a type of cheese made by combining natural cheeses with other dairy ingredients, starches, and stabilizers, but with a reduced fat content compared to traditional cheeses. Its texture is usually creamy and smooth, making it ideal for spreading, melting, and using in a wide variety of recipes such as sandwiches, dips, soups, and sauces.

This cheese originated from 20th-century food innovation, when the dairy industry sought to offer healthier options for consumers conscious of saturated fat intake, without sacrificing flavor or culinary functionality.

Among its main properties, its lower calorie and saturated fat content stand out, as well as being a good source of protein and calcium, which are essential for a balanced diet. It is an excellent option for those who wish to enjoy the taste of cheese without exceeding their fat consumption.

In the Hispanic world, although there is no single universal name for this product, some synonyms or related terms that can be found are low-fat spreadable cheese, light cheese, or simply light processed cheese. In some countries, it may also be called low-fat melted cheese.