The invention relates to a method for producing cheese grains, comprising the steps of providing a raw material； subjecting the raw material to a coagulation step, wherein a coagulant comprising a milk clotting enzyme is added to the raw material to form a coagulum； cutting the coagulum to form a curd mixture of cheese grains and whey； subjecting the curd mixture to a scalding step, wherein the temperature of the curd mixture is raised to a range from about 60° C. to about 95° C. under stirring to form a scalded curd mixture； separating whey from the scalded mixture to provide cheese in form of grains having a protein content of about 10% to about 23% and pH of about 6 to about 7. The invention also relates to cheese having the moisture on a fat-free basis of about 65% to about 85%, a protein content of about 10% to about 23% and a pH of about 6 to about 7.
