The invention relates to a method for substituting saturated milk fats with unsaturated fats, mainly from olive oil. The invention is suitable for use in all types of curd and cheese production. The invention can be used to obtain very healthy products that do not have the high saturated fat and cholesterol content of conventionally produced cheeses and curds. The inventive method is performed with the emulsion technique using high-speed mixers employed in other food industries. The associated industrial production costs are similar to current costs.