Method of producing a cheese according to which: - a cheese curd is prepared； - from the cheese curd, an intermediate cheese paste is prepared； - a first treatment is carried out on the cheese paste at a temperature between 40°C and 90°C； - a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured paste； - the textured paste is subjected to a second heat treatment via ohmic heating at a temperature between 80°C and 140°C for 10 s to 5 min； - the paste obtained is cooled to a temperature below 100°C in order to obtain a cheese, and – the cheese is conditioned.Buluşun amacı, iyileştirilmiş yaşam süresine sahip olan ve soğuk dışında uzun bir süre boyunca muhafaza edilebilen, termize, isteğe bağlı olarak "krem peynir" türünde veya "taze eritme peyniri" türünde bir taze peynirin imal edilmesine yönelik bir araç önerilerek bu dezavantajların giderilmesidir.
