Cheese making is an intricate process in which the milk is converted into a fermented semisolid product. Using optimized cheese models on a laboratory scale is fundamental for evaluating new ingredients for manufacturing cheese, especially for reproducibility issues, cost, and time-consuming. In this chapter, after discussing the pros and cons of several cheese models, one of the latest protocols for cheese manufacture on a laboratory scale will be outlined. This cheese model was useful for assessing the performance of potential adjunct cultures, but it could also be used to study other parameters. The main advantage of this protocol is the large number of 100 g cheeses that can be produced simultaneously. Thus, it allows researchers to assess several strains or other factors in a real-cheese matrix at the same time.