The invention is directed to an improved process of producing mozzarella-type cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The coagulated dairy substrate is cut, and the curds are separated from the whey and collected to form a base curd. The base curd is blended with a farinaceous material. The base curd/farinaceous material blend is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker). The cheese mass is then cooled to produce the mozzarella-type cheese. The blending of the farinaceous material with the base curd before cooking/stretching allows it to act as a fat mimetic, which imparts a product characteristic in reduced-fat or fat-free cheese resembling a full-fat product, such as improved mouthfeel. It also serves to improve moisture binding in the product and results in a firmer cheese which may be easier to shred, and produces a more homogenous product.