The invention provides a cheese with favorable stringiness, and excellent heat resistance suitable for use in confectionary and bread production. By formulating a cheese that contains 2.0 to 10.0% by weight of a tapioca processed starch and 15 to 70% by weight of a raw material cheese, and has a pH of 4.5 to 6.5, a water content of 55% or less, and a milk fat/milk protein ratio of 3.0 or greater, a cheese can be provided which has flavor and stringiness similar to that of processed cheese over a wide temperature range, has excellent stringing properties even after heating and cooling, and has excellent heat resistance that is suitable for use in confectionary and bread production.本發明提供有良好牽絲性、且帶有製糕點、製麵包適性良好的耐熱性的乾酪類、及其製造方法。藉由含有木薯加工澱粉2.0~10.0重量%、原料乾酪15~70重量%且成為pH4.5~6.5、水分55%以下、乳脂肪/乳蛋白質之比例3.0以上之乾酪類,能提供於廣泛的溫度範圍帶有類似加工乾酪的牽絲性與風味,且加熱冷卻後也有優良的成絲性且有製糕點、製麵包適性良好的耐熱性的乾酪類。
