Abstract: The invention concerns a method for making cheese products having a living flora, characterised in that it comprises the following steps: a) providing a mixture comprising not less than 10% of at least a process cheese and not more than 90% of at least a natural cheese having a dry extract more than 45%; b) heat treatment at a temperature less than 90° C. and mechanical treatment under low shearing, to obtain limited destructuring of the protein structure of the resulting cheese mass; c) shaping the cheese obtained at the preceding step, optionally before or after cooling the cheese mass; and d) packaging the resulting product.