Provided is a method of making a cheese product comprising the steps of: (a) preparing a mixture of a microfiltration retentate fraction and milkfat, wherein the microfiltration retentate is prepared by subjecting a starting product comprising skim milk having a pH of 6.5 to 6.8 to a microfiltration process, wherein the microfiltration process is carried out at a temperature of from 5 degree C to 15 degree C, and wherein the proportion of micellar casein to whey protein in the microfiltration retentate is 90:10 (b) forming a homogeneous cheese-milk from the mixture (c) adding an acidulant to achieve a suitable acidity (d) adding a starter culture (e) adding rennet to cause formation of a coagulum (f) cutting the coagulum (g) heating and draining whey to produce cheese curd and (h) forming the cheese curd into a cheese product.
