Abstract: A method is disclosed for liquefaction of cured cheese. Firstly a liquid mixture with a dry matter content of at least 25% by weight is produced having the dry matter content consisted mainly of milk dry matter. Said mixture is kept at a pressure of about 0.5 bar to 1.5 bar, and the temperature of the mixture is raised respectively at least to a target temperature of about 75° C. to about 65° C. The mixture is kept under a stirring action, and cured cheese is added to the mixture. The intensity of the adding of the cheese is maintained to keep the temperature essentially at the actual target temperature, and the heating intensity is selected to keep the temperature difference between the mixture and the heating element used in a value of less than about 10° C.