Provided are: a cheese product that exhibits good stringiness, and heat resistance highly suitable for confectionery production and bread production and a production method for said cheese product. The cheese product contains 2.0-10.0 wt pcnt of processed tapioca starch and 15-70 wt pcnt of a cheese material, has a pH of 4.5-6.5, a moisture content of 55 pcnt or less, and a ratio of 3.0 or higher of milk fat/milk protein. As a result, it is possible to provide a cheese product that has the stringiness and flavor of processed cheese across a wide temperature range, that exhibits superior thread-forming properties even after heating and cooling, and heat resistance highly suitable for confectionery production and bread production.
