PROBLEM TO BE SOLVED: To provide novel re-molded cheeses having maturation flavor unique to cheeses which conventional hard and semi-hard natural cheeses have, and having significantly improved mouth melting feeling and texture, having characterized new texture.SOLUTION: The cheeses are configured so that: after pulverizing natural cheeses such as a special hard cheese, hard cheese, and semi-hard cheese, which are hard and cannot be easily eaten by a meat chopper, then, the cheeses are subjected to compression and re-molding so as to have physical properties, in which the cheeses have flexibility of 7.5 mm or lower, by a folding test on a rheometer, and have adhesion property of 4.0×10N m or lower. Therefore the cheeses are pulverized easily in a mouth, and have texture which are not sticky in a mouth. The production method of the cheeses is provided.SELECTED DRAWING: None【課題】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の提供。【解決手段】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、レオメーターによる折れ試験で柔軟性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。【選択図】なし
