A method for producing herb cheese, in particular for producing hard cheese, which is enriched with herbs, spices or the like, with the herbs introduced by machine. For this purpose, raw cheese mass having about 80% milk removed is filled into cheese molds, which are preferably arranged in a vat of a cartridge press, and subsequently pressed. At the same time, respectively, herbs, spices or the like are introduced uniformly into the cheese molds parallel to the raw cheese mass.