Patent ID: 8603553

Claim:
A method for producing a cheese product having a firm, resilient and fibrous texture and having the taste of a fresh fermented milk product, comprising the steps of: a) reducing, by means of grinding or grating, the size of a drawn-curd cheese, a mixture of drawn-curd cheeses, or a mixture of cheeses comprising at least 50% by weight of one or more drawn-curd cheeses; b) heating, to a temperature of between 60° C. and 70° C., and processing, with a shearing action, the drawn-curd cheese, the mixture of drawn-curd cheeses or the mixture of cheeses comprising at least 50% by weight of one or more drawn-curd cheeses, for a total duration between 1 and 6 minutes to obtain a cheese mass; c) obtaining said cheese product having a firm, resilient and fibrous texture and having the taste of a fresh fermented milk product by incorporating, with agitation, a fresh fermented milk product which has a live flora, in a quantity of less than 20% by weight relative to the total weight of the mixture constituted by the cheese mass and the fermented milk product, the cheese mass being cooled beforehand to a temperature lower than the destruction temperature of the flora which is present in the fresh fermented milk product; d) optionally shaping and packaging the product obtained.