A method for production of cheese, comprising in that from 0.07 to 1.0 % of carbon dioxide is dissolved in the processed milk before formation of coagulum, next in the formed coagulum its liberation in form of bubbles is induced by a decrease of pressure or an increase of temperature of coagulum under a constant pressure, froth with the drained grain is separated from whey, and the curd grain is quickly pressed which results in its full blending. An apparatus for periodic production of cheese, consisting of a hermetic tank which has a chamber inside having a variable volume, and a float (4) which has a flat upper surface and a hydrostatic lift sufficient to raise all of the grain above the surface of the whey. An apparatus with a tubular coagulator for continuous production of cheese, consisting of a vertical flow tank (2), tapered in both its upper and lower part, equipped at its bottom with an expansion valve (7) which comes out by an outlet in the bottom of the tank, protrudes above the level of the bottom, and is connected with a coagulator (1), in its upper part, the tank (2) is connected by an outlet opening with the vacuum chamber (3), which in turn is connected with an expeller (4), and this is connected with a horizontal or slanting molding tube (5), equipped with a cooling jacket (13), and having an outlet immersed in a brine tank (6).