The invention relates to a method for producing a fibrous cheese product in particular for hot consumption having the steps: a) providing a cheese starting material (1) having a minimum weight ratio of bacterially matured cheese and/or of pasta filata cheese of 50 wt% b) heating kneading and stretching of the cheese material and obtaining a cheese mass c) forming the hot cheese mass d) cooling the cheese mass wherein the cooling of the hot cheese mass occurs without contact to salt water preferably without contact to water and no storage of the cooled cheese mass in contact with salt water occurs in particular without contact to water. According to the invention before and/or during execution of step b) a protein source is added and step b) is carried out until the obtained cheese mass has a fibrous texture.
