After grinding with a meat chopper, such as natural cheese it is difficult to eat hard, special hard cheese, hard cheese, such as semi-hard cheese, adhesion and flexibility 7.5mm or less, of 10 -3 N · m below 4.0 × be to pressure molding so that the physical properties, and a method of manufacturing the cheese has a texture that combines the texture that is not sticky in the mouth and and brittle in the mouth. The offer to the market reshaping cheese novel hard system of conventional and even while having the ripening flavor of cheese-specific with a semi-hard type natural cheese, features a new texture that has been dramatically improved the texture and melting in the mouth can be.特別硬質チーズ、硬質チーズ、半硬質チーズなどの硬くて食べにくいナチュラルチーズをミートチョッパー等で粉砕した後に、柔軟性7.5mm以下、かつ付着性が4.0×10-3N・m以下の物性になるよう加圧再成形することで、口中で砕けやすく、かつ口中でべたつかない食感を両立させた食感を有するチーズおよびその製造方法。従来のハード系およびセミハード系ナチュラルチーズの有するチーズ特有の熟成風味を有しつつも、口溶けや食感が飛躍的に改善された新食感を特徴とする新規な再成形チーズ類を市場に提供することができる。
