The present invention relates to a method for flavoring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavoring agent, selected from the group constituted by flavor fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavor fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.
