The present invention relates to a method for preparing a coated cheese product, said method including the steps of: a) injecting a cheese material in viscous state between two coating films and in contact with said films, said films being malleable at the storage temperature of said coated cheese product and each including, on the outer surface, at least one outer layer made of a coating composition C1 in a gelled state, said coating composition including at least one hydrophobic polymer, and b) shaping at least one coated cheese product, by pressing on the outer surface of each one of said two coating films, such as to obtain a coated cheese product including a core that includes said cheese material and a coating that is malleable at the storage temperature of said coated cheese product and sealed against moisture and microorganisms, completely surrounding the periphery of the core thereof, said coating consisting of the assembly by pressing said two coating films and including at least one outer layer made of said coating composition C1.La présente invention concerne un procédé de préparation d'un produit fromager enrobé, ledit procédé comprenant les étapes de : a) injection d'un matériau fromager à l'état visqueux entre deux films d'enrobage et au contact desdits films, lesdits films étant malléables à la température de conservation dudit produit fromager enrobé et comprenant chacun, en face externe, au moins une couche externe constituée d'une composition d'enrobage C1 à l'état gélifié, ladite composition d'enrobage comprenant au moins un polymère hydrophobe, et b) mise en forme d'au moins un produit fromager enrobé, par pression sur la face externe de chacun desdits deux films d'enrobage, de manière à obtenir un produit fromager enrobé comprenant un cœur comprenant ledit matériau fromager et un enrobage malléable à la température de conservation dudit produit fromager enrobé et étanche à l'humidité et aux microorganismes, entourant totalement le cœur à sa pér
