Disclosed is a method of producing a cheese, according to which an intermediate cheese body is prepared, the intermediate cheese body comprising； - a drained cheese curd, or - a cheese curd reconstituted by mixing and hydrating animal or vegetable protein and fat concentrates； - a first treatment at a temperature of from 40 to 90°C is carried out on the cheese body； - a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured body； - the textured body is subjected to a second heat treatment by ohmic heating at a temperature of from 90 to 140°C for from 10 seconds to 5 minutes； - the body obtained is cooled to a temperature below 100°C in order to obtain a cheese； and - the cheese is packaged.
