The influence of the addition of cheese base on some physicochemical and textural properties of processed cheese spread was investigated. Cheese base was obtained from whole milk (3.2% fat) concentrated by UF (CF=4–5), inoculated with yoghurt starter culture and fermented at 44±1^oC until its pH dropped down to 5.1–5.2. Cheese base was used for the production of processed cheese spread standardised to 55% of moisture and 55% of fat in dry solids. Five experimental processed cheeses were obtained containing 0 (control sample), 10, 30, 50 and 70% of cheese base in relation to the total cheese ingredients. The best processed cheese spreads were obtained when the addition of cheese base to the processed cheese was 30%. With such an addition of the cheese base the physicochemical, sensory and textural properties of the final product were similar to those of the control cheese. The results indicated that the addition of cheese base at the level of at least 50% tended to lower pH and protein content of spreads as well as unfavourably increase the hardness of the cheeses. It has been shown that the developed cheese base can successfully replace the young rennet cheese in processed cheese spread production.