Abstract: Method of producing a cheese, according to which: a cheese curd is prepared; from the cheese curd there is prepared an intermediate cheese body; a first treatment at a temperature of from 40 to 90° C. is carried out on the cheese body; a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured body; the textured body is subjected to a second heat treatment by ohmic heating at a temperature of from 80 to 140° C. for from 10 seconds to 5 minutes; the body obtained is cooled to a temperature below 100° C. in order to obtain a cheese; and the cheese is packaged.

Abstract: Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: -the starting cheese material is ground so as to obtain a finely divided starting material, -the finely divided starting material is subjected to a kneading/cooking treatment at a temperature below 80° C., with holding for between 20 s and 5 min and a rate of rotation of less than 1000 rpm, in order to obtain a homogeneous paste, -the paste is subjected to a heat treatment at a temperature of between 80° and 140° for 10 seconds to 5 minutes, -the paste is cooled and, optionally, it is shaped and packaged in a wrapping.