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The book entitled " Rheology of cheese products" is structured in 5 chapter: rheological properties and microstructure of cheddar cheese made with different fat contents, rheological evaluation of Mozzarella cheese by uniaxial horizontal extension, rheological properties of Mozzarella cheese determined by creep/recovery tests: effect of sampling direction, test temperature and ripening time, rheology, texture and meltability of different types of cheese and rheological properties of cheddar cheese during heating and cooling. Chapter 1 includes the subchapters: introduction, materials and methods, cheddar cheese production, proximate analysis, rheological analysis, microstructural analysis, results and discussion, proximate analysis, rheological properties, microstructure, major structural changes associated with fat reduction and conclusions.