The invention pertains to a process for preparing a semi-hard cheese having a reduced fat content, wherein the process involves the steps of: (a) providing milk, of which at least a part is skim milk (b) acidifying the milk to a pH in the range of 5.5 - 6.5 and/or providing the milk with a calcium complexing agent and (c) subsequent setting and scalding, wherein the temperature during scalding is maintained between 28 and 32 °C, and wherein the process further involves curd washing, to obtain a semi-hard cheese having pH > 5.2 after 4 weeks of subsequent ripening. The invention also pertains to a cheese obtainable by this process, wherein the cheese contains 0 - 20 wt% of fat, based on its total content, and 26 - 30 mg calcium per g protein.
