A cheese product that is low in carbohydrates, fat, and cholesterol is manufactured by placing a quantity of pre-cooked cheese on an infeed portion of a twin-belt grill, cooked by conveying the cheese through a cooking portion of the grill wherein the cheese is contacted by upper and lower cooking surfaces, and allowed to cool on a discharge portion of the grill. The cooked cheese is cut into pieces and packaged for distribution, and may be stored on a shelf without refrigeration.