PROBLEM TO BE SOLVED: To provide a technology for producing cheese by using milk coagulating enzyme obtained from a raw material usually for eating, and at the same time, giving excellent texture to cheese, and improving a content of amino acid as an Umami component without further adding an additive and without increasing a processing step.SOLUTION: A method for producing A03 natural cheese includes adding an enzyme liquid derived from Hericium erinaceum, as an enzyme in which a cultured product obtained by culturing Hericium erinaceum, and Hericium erinaceum hypha show at least a coagulating milk activity to milk, to any of raw milk, low-temperature sterilized milk, high-temperature sterilized milk, and extremely high-temperature sterilized milk A01. The natural cheese obtained by the production method is also provided.SELECTED DRAWING: Figure 1【課題】一般に食用とされている原材料から得られる凝乳酵素を用いてチーズを作製し、同時にチーズに良好な食感を与え、さらに添加物を添加せずに加工工程を増やすことなく、うま味成分であるアミノ酸の含有量を向上させる技術の提供。【解決手段】生乳、低温殺菌乳、高温殺菌乳、超高温殺菌乳Ａ０１のいずれかに、ヤマブシタケを培養して得られた培養物、及びヤマブシタケ菌糸体が、乳に対して少なくとも凝乳活性を示す酵素である、ヤマブシタケ由来酵素液を添加するＡ０３ナチュラルチーズの製造方法、及び前記製造方法により得られるナチュラルチーズ。【選択図】図１
