Abstract: High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate is spread on a drum surface. Curd is formed on the surface under quiescent conditions and is doctored off without substantial breakdown of curd structure. Salts such as sodium chloride may be added to the retentate to prevent coagulation during fermentation. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoided prior to curd formation.