The purpose of the present invention is to develop a bite-size smoked cheese which has a robust smoked flavor while preventing a deterioration in texture caused by a hard film forming on the surface of the cheese that has been smoked. It was discovered that by smoking 40 to 70% of the total surface area of a bite-size cheese while leaving the remaining surface unsmoked, obtained is a bite-size smoked cheese which enables a robust smoked flavor and the original flavor of the cheese to be simultaneously tasted, and which has a good melt-in-your-mouth quality and is highly palatable.
