The invention relates to a method for preparing a filled cheese product, comprising coextruding a first edible phase and a second edible phase, wherein the second phase (filling) is completely enclosed by the first phase (covering), which first phase comprises semi-hard and/or hard cheese, wherein, during the extrusion, at least the first phase has a temperature of maximally 14°C. The invention further relates to a cheese product obtainable by means of such a method.
