Processed cheese consumption has surged in recent decades due to its versatility. Besides being eaten on its own or with bread and toast, it is commonly used in home cooking, restaurant meals, and ready-to-eat frozen or chilled foods. Traditionally, this category of products is prepared with cheese, dairy fat, common salt, emulsifying salts, and sometimes spices. Processed cheeses are versatile and innovative, made with fiber, prebiotics, probiotics, and other functional ingredients. There are also variations prepared with dairy and vegetable protein concentrates, vegetable fats, and thickeners. Due to the flexibility in the formulation and process steps, processed cheeses may have low or no added fat and are reduced in sodium and lactose. In addition to this characteristic of versatility, processed cheeses are generally microbiologically safe due to the heating steps, emulsifying salts with bactericidal or bacteriostatic action, and hot filling packaging. The largest production volume is industrial, although there is also artisanal production of processed cheeses, even with geographical identification of origin. This chapter presents processed cheeses’ process steps and formulations to serve as practical guidance for their manufacture.