Process for manufacturing a dry cheese or dairy food product that includes the following steps: a) freeze a cheese chosen between cooked pressed pastes and melted cheeses or a dairy mixture that has a consistency that allows it to form slices and their handling, up to a temperature less than or equal to -20 ° C； said cheese or said milk mixture has a fat content of less than or equal to 40% by weight and is previously prepared in slices of a thickness less than or equal to 4 mm； b) vacuuming said frozen cheese or said frozen milk mixture at a pressure between 0.1 and 100 mbar； c) heating said frozen cheese or said vacuum frozen milk mixture: c1) phase 1: rapidly increase the temperature of said cheese or said milk mixture to a temperature of the order of 110-120 ° C, in 12 to 120 minutes (in 0.2 at 2 hours), at a pressure between 0.1 and 100 mbar and a water vapor extraction flow of 0.4 to 10 kg of water per kg of product and per hour； and c2) optionally, phase 2: cooking at a temperature between 60 and 160 ° C, a pressure between 0.1 and 100 mbar and for 5 to 60 minutes； d) cooling under vacuum, at a pressure between 0.1 and 100 mbar, to a temperature between room temperature (15-20 ° C) and 80 ° C at the rate of temperature decrease between 50 and 70 ° C per hour； e) pressurize by vacuum compensation with a dry gas, that is to say that it has a humidity rate of less than 3 ppm.Procedimiento de fabricación de producto alimentario quesero o lácteo seco que comprende las siguientes etapas: a) congelar un queso elegido entre las pastas prensadas cocidas y los quesos fundidos o una mezcla láctea que tenga una consistencia que permita darle forma de lonchas y su manipulación, hasta una temperatura inferior o igual a -20ºC； dicho queso o dicha mezcla láctea tiene un contenido en materia grasa inferior o igual a 40% en peso y se prepara previamente en lonchas de un espesor inferior o igual a 4 mm； b) poner a vacío dicho queso congelado o dicha mezcla láctea congelada a un
