A cheese of medium-soft consistency is crafted through specialized procedures using different varieties of ordinary cheese, such as Cheddar, Dutch, or Gruyere. The outer rind is meticulously eliminated, and the cheese is subsequently ground, melted, and combined with emulsifiers and colorants. This amalgamation is then skillfully molded into diverse shapes and carefully enveloped in foil. The application of heat throughout the processing stage effectively halts the proliferation of bacteria, thereby bestowing upon it an extended shelf life.