UF soft cheese was made either traditionally or by replacing 50% of the milk fat with olive, sesame or marine oils, replacing 100% of the milk fat with coconut oil or replacing 75% of milk fat with corn oil to reach 15% fat in the final UF milk. Control cheese had the highest content of saturated fatty acids, while marine oil cheese had the lowest. Coconut oil cheese had the highest ratio of mono-unsaturated fatty acids. Corn oil had the highest polyunsaturated fatty acids. Marine oil cheese had the lowest Omega-6 content, while corn oil cheese had the highest. Corn oil cheese had the highest ratio of Omega-6/Omega-3, while marine oil cheese had the lowest. Control cheese had the highest cholesterol content and marine oil cheese had the lowest while corn oil, marine oil and coconut oil cheese had very low ratio (LDL/HDL).