Provided are an elastic natural cheese having freshness and milkiness, and a method for producing the same. It was found that an elastic natural cheese having improved freshness and milkiness can be obtained by adjusting the pH of a starting milk material to 4-7 to thereby coagulate the same, removing whey from the same to obtain a cheese curd, and then kneading the cheese curd while gradually heating the cheese curd together with a liquid milk food. Thus, a highly palatable and elastic natural cheese, which sustains a unique elastic texture and also has improved freshness and milkiness inherent to fresh cheese, can be continuously produced.
