The present invention relates to a meltable cheese and sauce combination product, comprising two slices of cheese with a specially formulated sauce layered between them. The sauce contains gelatin and methylcellulose, which allows it to remain stable when frozen but become loose and distributed throughout the cheese in a controlled manner when heated. This product is designed to provide a convenient way for consumers to add cheese and sauce to various foods, such as breads, English muffins, or cooked proteins.

The present invention relates to a composition for coating cheese. In particular, the present invention relates to a composition for coating cheese comprising a high amount of beeswax and one or more further compound selected from the group of unsaturated fatty acids, fatty acid methyl esters and fatty alcohols.