Method for producing a cheese and cheese produced

A method for producing a cheese having spreading and/or ropy properties when cooked, comprising:

• i) introducing a base composition comprising water, fat and milk protein concentrates into a solid-liquid mixer;
• ii) operating the solid-liquid mixer at a stirring speed greater than or equal to 1500 rpm and a first temperature between 35° C. aid 60° C., so as to emulsify and homogenize said base composition, then deaerating the base composition under vacuum, until a homogeneous, emulsified and deaerated dough, or pre-cheese mix, is obtained;
• iii) cooling the dough or ore-cheese mix at a second temperature below the first temperature,
• iv) adding one or more coagulating enzymes to the cooled dough or ore-cheese mix to cause coagulation in the cooled dough or pre-cheese mix,
• v) texturing the dough or ore-cheese mix, the texturing comprising the addition to said dough or ore-cheese mix of steam or hot water at a third temperature greater than or equal to 45° C,
• vi) a moulding/and/or unmoulding the dough or ore-cheese mix, wherein said method does not comprise separating whey formed after addition of the one or more coagulating enzymes, and wherein a ratio between the weight of calcium and a total nitrogenous matter (TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%.