The present invention having a high texture, tissue, functional and melting properties such as pasteurized processed cheese food having at least 23% fat relates to moisture, low fat processed cheese product. And low-moisture, according to the method of the invention for the preparation of a fat processed cheese product, skim milk curd particles, salt and emulsifying salts are provided first. By heating with stirring the mixture to a temperature of greater than about 71.1 ℃ (160 ℉) provides a uniform cheese mixture. The edible acid may be added to the cheese mixture. And adding an aqueous wet mix to said mixture to provide a water-low fat cheese blend. Wet mixture is formed of water, maltodextrin, low DE corn syrup solids and tissue modifier selected from the group consisting of a milk protein source, and mixtures thereof. While maintaining the wet mixture at a temperature of greater than about 54.4 ℃ (130 ℉) was added to the cheese mixture. The temperature of the cheese mixture was continuously stirred and heated for about 90 seconds until it reaches at least about 87.8 ℃ (190 ℉) to and having at least about 50% of water moisture, and provides a low-fat processed cheese product.