Method for producing a cheese having spreading and/or ropy properties when cooked characterized in that it comprises the following successive steps: i) introducing, into a solid-liquid mixer, a base composition comprising water, fat and milk protein concentrates; the base composition comprises at least 15% by weight of its total weight of milk protein concentrates, at least 40% by weight of its total weight of water, and at least 15% by weight of its total weight of fat(s) representing the quantity of fat(s) added in step i), and optionally after step ii) or after step iii); ii) operating the mixer at a stirring speed greater than or equal to 1500 rpm and a temperature T1 between 35 °C and 60 °C, so as to emulsify and homogenize said composition, then deaerating same under vacuum, until a homogeneous, emulsified and deaerated dough, or pre-cheese mix, is obtained; iii) a step of cooling the dough at a temperature T2 below temperature T1, preferably between 35 °C and 55 °C, iv) a coagulation step during which one or more coagulating enzyme(s), and optionally one or more acidification ferment(s) and/or one or more aromatic enzyme(s) modifying rheological properties and/or one or more flavour-producing ferment(s) and/or one or more acidifying agent(s), are added to the cooled dough, v) a step of texturing the dough comprising the addition to said dough of steam or hot water at a temperature T3 greater than or equal to 45 °C and spinning and stretching steps, notably after the addition of steam or hot water to the dough obtained at the conclusion of the coagulation step iv), optionally a step of grinding the dough carried out prior to step v), vi) a moulding/unmoulding step, and in that said method does not comprise a step of separating the whey formed after the coagulation step iv), and in that the ratio between the weight of calcium and the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 1,20% and less than or equal to 2.80%. i) introducing, into a solid-liquid mixer, a base composition comprising water, fat and milk protein concentrates; the base composition comprises at least 15% by weight of its total weight of milk protein concentrates, at least 40% by weight of its total weight of water, and at least 15% by weight of its total weight of fat(s) representing the quantity of fat(s) added in step i), and optionally after step ii) or after step iii); ii) operating the mixer at a stirring speed greater than or equal to 1500 rpm and a temperature T1 between 35 °C and 60 °C, so as to emulsify and homogenize said composition, then deaerating same under vacuum, until a homogeneous, emulsified and deaerated dough, or pre-cheese mix, is obtained; iii) a step of cooling the dough at a temperature T2 below temperature T1, preferably between 35 °C and 55 °C, iv) a coagulation step during which one or more coagulating enzyme(s), and optionally one or more acidification ferment(s) and/or one or more aromatic enzyme(s) modifying rheological properties and/or one or more flavour-producing ferment(s) and/or one or more acidifying agent(s), are added to the cooled dough, v) a step of texturing the dough comprising the addition to said dough of steam or hot water at a temperature T3 greater than or equal to 45 °C and spinning and stretching steps, notably after the addition of steam or hot water to the dough obtained at the conclusion of the coagulation step iv), optionally a step of grinding the dough carried out prior to step v), vi) a moulding/unmoulding step,