Method for producing curd cheese of a predetermined viscosity from batches of fresh skimmed milk having a variable protein content (E m), said method comprising the steps of: - providing a batch of fresh skimmed milk; - determining the protein content (E m) of the milk in said batch; - pasteurizing and homogenizing the milk at a temperature of at least 85°C; - cooling the pasteurized milk; - acidifying and curdling the cooled pasteurized milk using lactic acid bacteria so as to produce curds; - thermizing the acidified milk at a temperature of at least 56°C; - cooling the thermized milk; and - by means of a continuous centrifuge, separating the thermized milk into whey containing a predetermined amount of protein (Ew), and into said curd cheese, wherein the thermized milk is fed to said centrifuge at a predetermined flow rate (Q m) and wherein said curd cheese is separated from said centrifuge at a predetermined constant flow rate (Q k), and said whey at a flow rate (Q w), and wherein said predetermined flow rate (Q m) of the thermized milk is determined as a function of the protein content (E m) of said skimmed milk, characterized in that the flow rate (Q m) at which the thermized milk is fed to the centrifuge is determined by the following formula: 0.99 ∗ E k − E w ∗ Q k E m − E w < Q m < 1.01 ∗ E k − E w ∗ Q k E m − E w, in which: E k = the protein content in the curd cheese, expressed in g/ml; E w = the protein content in the whey, expressed in g/ml; E m = the protein content in the milk, expressed in g/ml; Q k = the flow rate at which the curd cheese is separated out of the centrifuge; and Qm = the flow rate at which the milk is fed to the centrifuge, wherein: - E k equals a predetermined constant protein content (E kc) of the curd cheese with which said viscosity of the curd cheese is obtained when the protein content (E m) of the milk in said batch is lower than or equal to 0.0332 g/ml, wherein said predetermined constant protein content (E kc) of the curd cheese is higher than the protein content (E m) of said milk, and - E k is determined by the following formula: E k = E kc + 120.4 ∗ E m 2 − 8 ∗ E m + 0.1329 when the protein content (E m) of the milk in said batch is higher than 0.0332 g/ml. - providing a batch of fresh skimmed milk; - determining the protein content (E m) of the milk in said batch; - pasteurizing and homogenizing the milk at a temperature of at least 85°C; - cooling the pasteurized milk; - acidifying and curdling the cooled pasteurized milk using lactic acid bacteria so as to produce curds; - thermizing the acidified milk at a temperature of at least 56°C; - cooling the thermized milk; and - by means of a continuous centrifuge, separating the thermized milk into whey containing a predetermined amount of protein (Ew), and into said curd cheese, wherein the thermized milk is fed to said centrifuge at a predetermined flow rate (Q m) and wherein said curd cheese is separated from said centrifuge at a predetermined constant flow rate (Q k), and said whey at a flow rate (Q w), and wherein said predetermined flow rate (Q m) of the thermized milk is determined as a function of the protein content (E m) of said skimmed milk, characterized in that the flow rate (Q m) at which the thermized milk is fed to the centrifuge is determined by the following formula: 0.99 ∗ E k − E w ∗ Q k E m − E w < Q m < 1.01 ∗ E k − E w ∗ Q k E m − E w, in which: E k = the protein content in the curd cheese, expressed in g/ml; E w = the protein content in the whey, expressed in g/ml; E m = the protein content in the milk, expressed in g/ml; Q k = the flow rate at which the curd cheese is separated out of the centrifuge; and Qm = the flow rate at which the milk is fed to the centrifuge, wherein: - E k equals a predetermined constant protein content (E kc) of the curd cheese with which said viscosity of the curd cheese is obtained when the protein content (E m) of the milk in said batch is lower than or equal to 0.0332 g/ml, wherein said predetermined constant protein content (E kc) of the curd cheese is higher than the protein content (E m) of said milk, and - E k is determined by the following formula: E k = E kc + 120.4 ∗ E m 2 − 8 ∗ E m + 0.1329 when the protein content (E m) of the milk in said batch is higher than 0.0332 g/ml. E k = the protein content in the curd cheese, expressed in g/ml; E w = the protein content in the whey, expressed in g/ml; E m = the protein content in the milk, expressed in g/ml; Q k = the flow rate at which the curd cheese is separated out of the centrifuge; and Qm = the flow rate at which the milk is fed to the centrifuge, - E k equals a predetermined constant protein content (E kc) of the curd cheese with which said viscosity of the curd cheese is obtained when the protein content (E m) of the milk in said batch is lower than or equal to 0.0332 g/ml, wherein said predetermined constant protein content (E kc) of the curd cheese is higher than the protein content (E m) of said milk, and - E k is determined by the following formula: E k = E kc + 120.4 ∗ E m 2 − 8 ∗ E m + 0.1329 when the protein content (E m) of the milk in said batch is higher than 0.0332 g/ml.