A curd cheese-making product comprises (i) a curd material； (ii) a chymosin-derived enzyme in the range 0.4 to 1.1 MIMCU per 20,000 25,000 litres of curd material； and (iii) a starter culture in the range 200-400 g per 20,000 25,000 litres of curd material. The chymosin-derived enzyme may be CH-MAXM. The starter culture may be a RSM starter culture. The cheese-making product may for making a hard cheese such as cheddar. Also disclosed is a method for delaying the proteolysis of casein in a curd material for cheese making comprising the steps of (a) adding a chymosin-derived enzyme in the range 0.4 to 1.1 MIMCU per 20,000 25,000 litres of curd material； and (b) adding a starter culture in the range 200-400 g per 20,000 25,000 litres of curd material.
