The present invention relates to a method for producing soft cheese, which enables the extension of the expiration date, storage and distribution at room temperature, and the preservation of the original taste and nutritive components of cheese at the same time by removing moisture with microwaves. The method for producing soft cheese comprises the following steps: a) obtaining a processed cheese mixture by mixing 50-70 parts by weight of natural cheese, 7-10 parts by weight of dairy cream, 5-10 parts by weight of processed butter, 5-6 parts by weight of cheese flavoring, 5-10 parts by weight of rennet casein, 1.5-3.5 parts by weight of an emulsion stabilizer, and 10-20 parts by weight of purified water b) stirring the processed cheese mixture at 110-150 rpm for 15-20 minutes at 50-80°C c) naturally cooling the stirred processed cheese mixture to 0-2°C and d) irradiating the naturally cooled processed cheese mixture with microwaves so as to dry the same until the purified water content becomes 1 part by weight or lower, thereby providing the method for producing processed cheese which is relatively simple, keeps the taste, texture, and nutritive components of the processed cheese, and enables storage at room temperature and extension of the expiration date at low costs. The processed cheese produced by the present invention has an excellent texture due to softness and easy to transport by lightweight mass and keeps the original taste and nutritive components of the cheese, and enables long term storage at room temperature.COPYRIGHT KIPO 2016본 발명 마이크로웨이브를 이용한 연질치즈 제조방법은 마이크로웨이브를 이용하여 수분을 제거함으로써 유통기한을 연장시키면서 동시에 상온 보관 및 유통이 가능하고 본래 치즈의 맛과 영양성분을 그대로 유지할 수 있는 연질치즈 제조방법에 관한 것으로, a) 자연치즈 50 내지 70 중량부, 유크림 7 내지 10 중량부, 가공버터 5 내지 10 중량부, 치즈향 5 내지 6 중량부, 렌넷카제인 5 내지 10 중량부, 유화안정제 1.5 내지 3.5 중량부 및 정제수 10 내지 20 중량부를 혼합하여 가공치즈 혼합물을 수득하는 단계 b) 상기 가공치즈 혼합물을 50 내지 80℃의 온도에서 110 내지 150rpm의 교반속도로 15 내지 20분 동안 교반하는 단계 c) 상기 교반된 가공치즈 혼합물을 0 내지 2℃의 온도로 자연냉각하는 단계 및 d) 상기 자연냉각된 가공치즈
