An improved method for preparing a high quality cheese curd utilizing highly active proteolytic enzymes which produce an unstable coagulum if used in conventional methods of cheese making. The highly active proteolytic enzyme is added to milk and is inactivated after the protein casein has been altered sufficiently to produce a stable coagulum but before excessive hydrolysis occurs. Then a bacterial culture is incorporated therein to promote a desirable flavor and texture. Thereafter, the mixture is coagulated and the coagulum is processed in the conventional manner of preparing a finished high quality cheese product.