Disclosed are aspergillus oryzae aged cheese and a preparation method thereof wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the aspergillus oryzae spore powder is 0.001‰-0.008‰ of a mass of the raw milk； (2) adding rennin and obtaining curd after curding； (3) cutting the curd to obtain curd blocks； and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.； 7-15 days are taken for maturing under 15-20° C.； 10-20 days are taken for continuing maturing under 8-12° C.； and relative humidity of an environment for maturing is 85%-95%.
