A continuous process is proposed for producing a white cheese preparation, in which (g) pasteurized milk is heated to a temperature from 80 to 95 degrees centigrade, (h) the heated milk is denatured, (i) the denatured product is subjected to a dwell time, (j) the resultant product is freed from the whey, (k) the residue, optionally with addition of additives is placed into a mould with the aid of a vacuum former and finally (l) from the mould is charged into the final packaging.