Method of producing a cheese, according to which: a cheese curd is prepared； from the cheese curd there is prepared an intermediate cheese body； 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 80 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.
