An object of the present invention is to efficiently produce a cheese-like food product that does not leave a coagulum after heat emulsification and has excellent stringiness. A method for producing a cheese-like food comprising a high-speed stirring step of stirring a cheese raw material containing rennet casein, edible oil and fat, and water at a shear rate of 100 to 3000 sec −1 for 1 to 80 seconds； The stirring emulsification process which stirs and emulsifies the cheese raw material which passed the process, and the cooling process which cools the cheese raw material which passed the stirring emulsification process and obtains a cheese-like foodstuff are included. [Selection figure] None【課題】加熱乳化後に凝固物が残らず，糸引き性に優れたチーズ様食品を効率的に製造する。【解決手段】チーズ様食品の製造方法であって，レンネットカゼイン，食用油脂，及び水を含むチーズ原料を１００～３０００ｓｅｃ－１のせん断速度で１～８０秒間撹拌する高速攪拌工程と，高速攪拌工程を経たチーズ原料を加熱しながら撹拌して乳化させる攪拌乳化工程と，攪拌乳化工程を経たチーズ原料を冷却してチーズ様食品を得る冷却工程と，を含む。【選択図】なし
