Methods of making novel cheese curds and cheese products comprise the steps of providing a fluid milk protein source containing casein; mixing a milk coagulating enzyme into the fluid milk protein source; allowing the milk coagulating enzyme to react with the casein for a time sufficient for the fluid milk protein source to form coagulum while at a pH of 5.6 or above; heating the coagulum containing the enzyme treated casein to a temperature of at least 135.degree. F., more preferably at least 150.degree. F., while the fluid milk protein source is at a pH of 5.6 or above, for a time sufficient to cause syneresis of the coagulum and to form curds; and separating the curds from liquid remaining from the curd formation. In another embodiment, the milk coagulating enzyme is allowed to react with the casein for at least three hours while at a temperature at which a coagulum does not form; after which the fluid milk protein source containing the enzyme treated casein is heated to at least 135.degree. F., for a time sufficient to cause the casein to form curds. The curds from either embodiment may be mixed with additional ingredients to make the cheese products, including processed and imitation cheese. A composition consisting essentially of a fluid milk protein source containing casein and milk coagulating enzyme in the form of a coagulum at a temperature of at least about 160.degree. F., as well as ground curds having a weight average particle size of about 1.5 mm or less, are novel.