FIELD: dairy industry. SUBSTANCE: method of producing rennet cheese includes preparation of raw materials, fermentation, coagulation to form a curd, cutting the curd, placing the cheese grain, second heating of the mixture, molding, self-pressing, pressing, salting, maturation, characterized by the following: the preparation of raw materials is performed by pasteurizing milk at a temperature of 72–74°C for 20 s followed by cooling to a temperature of 42°C, adding of 0.1 g/l calcium chloride, cooling to a temperature of 36°C, adding of 0.13 g/l of resveratrol in the form of liposomes and mixing, fermentation is performed by adding CHOOZIT starter, keeping the mixture for 20–30 minutes, adding 0.01 g/l rennet, the second heating of the mixture is performed to a temperature of 40°C followed by holding for 30 minutes, salting is performed in 20% sodium chloride brine for 2 hours, maturation is performed at a temperature of 8–12°C for a month. EFFECT: invention makes it possible to expand the range of functional food products. 1 cl, 1 ex.