A baking oven for baking food products comprising cheese or constituted by cheese, comprising a baking chamber, a conveyor belt movable in the baking chamber for supplying and unloading food products, heating means to heat the food products in the baking chamber, said heat means being selected among microwave heating means, infrared heating means and electric resistance heating means, alternatively to or in combination with one another, and extracting means to extract air and vapor from the baking chamber, wherein the baking chamber is insulated from the outside, except for an inlet and an outlet of the conveyor belt, characterized by comprising a control unit provided with program means programmed to adjust the flow rate of said extracting means so that said extracting means extract, from the baking chamber, a flow rate Q of air and vapor equal to or higher than: Q = V U OUT − U IN * d A where: Q is the volumetric flow rate of air and vapor to be withdrawn from the baking chamber per each kilogram of food products passing through the baking chamber itself, V is the amount of vapor to be removed per each kilogram of food product passing through the baking chamber, U IN is the specific humidity of the air entering the baking chamber, U OUT is the specific humidity of the air withdrawn from the baking chamber, d A is the air density, wherein the vapor amount V is the difference between the water content X IN in each kilogram of food product to be baked, inserted in the baking chamber, and the water content X OUT being in each kilogram of baked food product extracted from the baking chamber, where V = X IN - X OUT, with X OUT < 50 grams, to obtain a baked food product having residual moisture lower than 5% by weight and shelf-life longer than four months at room temperature. wherein the baking chamber is insulated from the outside, except for an inlet and an outlet of the conveyor belt, characterized by comprising a control unit provided with program means programmed to adjust the flow rate of said extracting means so that said extracting means extract, from the baking chamber, a flow rate Q of air and vapor equal to or higher than: Q = V U OUT − U IN * d A where: Q is the volumetric flow rate of air and vapor to be withdrawn from the baking chamber per each kilogram of food products passing through the baking chamber itself, V is the amount of vapor to be removed per each kilogram of food product passing through the baking chamber, U IN is the specific humidity of the air entering the baking chamber, U OUT is the specific humidity of the air withdrawn from the baking chamber, d A is the air density, wherein the vapor amount V is the difference between the water content X IN in each kilogram of food product to be baked, inserted in the baking chamber, and the water content X OUT being in each kilogram of baked food product extracted from the baking chamber, where V = X IN - X OUT, with X OUT < 50 grams, to obtain a baked food product having residual moisture lower than 5% by weight and shelf-life longer than four months at room temperature. Q is the volumetric flow rate of air and vapor to be withdrawn from the baking chamber per each kilogram of food products passing through the baking chamber itself, V is the amount of vapor to be removed per each kilogram of food product passing through the baking chamber, U IN is the specific humidity of the air entering the baking chamber, U OUT is the specific humidity of the air withdrawn from the baking chamber, d A is the air density, wherein the vapor amount V is the difference between the water content X IN in each kilogram of food product to be baked, inserted in the baking chamber, and the water content X OUT being in each kilogram of baked food product extracted from the baking chamber, where V = X IN - X OUT, with X OUT < 50 grams, to obtain a baked food product having residual moisture lower than 5% by weight and shelf-life longer than four months at room temperature.