Abstract: The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate in finished consumer packages. The fermentation is discontinued by deactivation of present acid-forming bacteria when a predetermined pH level has been reached in the fermented milk concentrate which, after the evaporation, is subjected to a second fermentation after the addition of further acid-forming bacteria. The second fermentation is caused to proceed inside the consumer packages to a second pH level, corresponding to the pH level of the finished cheese.