A PROCESS FOR PREPARING DRIED CHEESE WHICH COMPRISES ADMIXING A CHEESE WITH AN EMULSIFIER, EXTRUDING THE CHEESE WITH A RAM TYPE EXTRUDER INTO ELONGATED NOODLE FORM HAVING A DIAMETER OF UP TO ABOUT 3/38 INCH, DRYING THE EXTRUDED NOODLY AT ELEVATED TEMPERATURES OF UP TO ABOUT 115*F, TO A MOISTURE CONTENT OF UP TO ABOUT 17%. CHEESES WHICH CONTAIN UP TO ABOUT 53% FAT ARE ADAPTED FOR PROCESSING TO PRODUCE A DRY STORAGE STABLE PRODUCT WITH ESSENTIALLY NO FAT SEPARATION AND DO NOT REQUIRE REFRIGERATION DURING STORAGE.