The invention provides a cheese which exhibits favorable stringiness, not only during heating but also at a low temperature, and a method of manufacturing same. By formulating a cheese that contains 2.0 to 10.0% by weight of a tapioca processed starch and 16 to 24% by weight of a raw material cheese, and has a pH of 4.0 or greater, a water content of 53 to 63%, and a milk fat/milk protein ratio of 2.0 or less, a cheese can be provided which has flavor and stringiness similar to that of processed cheese over a wide temperature range, and has excellent stringing properties even after heating and cooling.本發明提供不僅是在加熱時也低溫時也有良好牽絲性之乾酪類、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16~24重量%且成為pH4.0以上、水分53~63%、乳脂肪/乳蛋白質之比例2.0以下之乾酪類，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之乾酪類。
