This work aimed to study the effect of rice oil addition on rheological properties of spread processed cheese. Spread processed cheeses were prepared from Cheddar cheese with different amounts of rice oil added, and their storage modulus (G’) and the loss modulus (G”) were measured at different oscillation frequencies. The critical temperatures (melting temperature) for viscoelasticity changes of the processed cheeses were observed and compared. The results showed that G’ and G” decreased with rice oil addition, and so did melting temperature. The greatest decrease in melting temperature (2.45 ℃) was observed with the addition of 25% or 50% rice oil. This led us to conclude that the addition of rice oil to spread processed cheese should be controlled at less than 50%.