Method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty or cheese substitute, said method is characterised in that it comprises the following consecutive steps: a) a providing step A) of: - at least one flavouring matrix, in a consistency that ranges from liquid to pasty, said flavouring matrix resulting from a step of cultivating at least one flavour producing microorganism in a culture medium, - at least one texture matrix, in a consistency that ranges from liquid to pasty, said texture matrix being suitable for providing the texture of said food product, said at least one texture matrix comprises between 5% and 25% by weight in proteins and between 3% and 30% by weight in fat, at least some of said proteins consisting of coagulating proteins which are able to coagulate in order to form a gel, then b) a mixing step B) of said at least one flavouring matrix and of said at least one texture matrix of which the coagulating proteins were not subjected to a prior coagulation, then c) a texturing step C), during which the mixture coming from the mixing step B) is subjected to physicochemical texturing conditions which are intended to ensure the coagulation of said coagulating proteins in order to form said gel, said physical-chemical conditions of texturing are adapted according to the final texture sought for said cheese-based food product, wherein the texture matrix consists in a retentate which comes from a technique of filtering a dairy product and/or a plant juice and wherein is retained in particular at least one portion of the proteins of the dairy product and/or of the plant juice. said method is characterised in that it comprises the following consecutive steps: a) a providing step A) of: - at least one flavouring matrix, in a consistency that ranges from liquid to pasty, said flavouring matrix resulting from a step of cultivating at least one flavour producing microorganism in a culture medium, - at least one texture matrix, in a consistency that ranges from liquid to pasty, said texture matrix being suitable for providing the texture of said food product, said at least one texture matrix comprises between 5% and 25% by weight in proteins and between 3% and 30% by weight in fat, at least some of said proteins consisting of coagulating proteins which are able to coagulate in order to form a gel, then b) a mixing step B) of said at least one flavouring matrix and of said at least one texture matrix of which the coagulating proteins were not subjected to a prior coagulation, then c) a texturing step C), during which the mixture coming from the mixing step B) is subjected to physicochemical texturing conditions which are intended to ensure the coagulation of said coagulating proteins in order to form said gel, said physical-chemical conditions of texturing are adapted according to the final texture sought for said cheese-based food product, a) a providing step A) of: - at least one flavouring matrix, in a consistency that ranges from liquid to pasty, said flavouring matrix resulting from a step of cultivating at least one flavour producing microorganism in a culture medium, - at least one texture matrix, in a consistency that ranges from liquid to pasty, said texture matrix being suitable for providing the texture of said food product, said at least one texture matrix comprises between 5% and 25% by weight in proteins and between 3% and 30% by weight in fat, at least some of said proteins consisting of coagulating proteins which are able to coagulate in order to form a gel, then - at least one flavouring matrix, in a consistency that ranges from liquid to pasty, said flavouring matrix resulting from a step of cultivating at least one flavour producing microorganism in a culture medium, - at least one texture matrix, in a consistency that ranges from liquid to pasty, said texture matrix being suitable for providing the texture of said food product, said at least one texture matrix comprises between 5% and 25% by weight in proteins and between 3% and 30% by weight in fat, at least some of said proteins consisting of coagulating proteins which are able to coagulate in order to form a gel, then said at least one texture matrix comprises between 5% and 25% by weight in proteins and between 3% and 30% by weight in fat, at least some of said proteins consisting of coagulating proteins which are able to coagulate in order to form a gel, then b) a mixing step B) of said at least one flavouring matrix and of said at least one texture matrix of which the coagulating proteins were not subjected to a prior coagulation, then c) a texturing step C), during which the mixture coming from the mixing step B) is subjected to physicochemical texturing conditions which are intended to ensure the coagulation of said coagulating proteins in order to form said gel, said physical-chemical conditions of texturing are adapted according to the final texture sought for said cheese-based food product, wherein the texture matrix consists in a retentate which comes from a technique of filtering a dairy product and/or a plant juice and wherein is retained in particular at least one portion of the proteins of the dairy product and/or of the plant juice.