Disclosed is a novel processed cheese that has almost no viscoelasticity has the property of being easily crumbled to form particles and has a light mouthfeel melting well in the mouth. Further disclosed is a method for producing same. The processed cheese is characterized by being provided with a desired brittleness expressed as a flexibility of no more than 5.0 mm and a load at rupture of no more than 100g in a predetermined flexibility test/rupture strength test. It is preferable that a natural cheese or a processed cheese having a flexibility of no more than 4.0 mm as measured by the aforementioned flexibility test be included as a starting material cheese at least 20 mass% of such cheese being included with respect to all the starting material cheese. Also it is preferable that the composition of the processed cheese have at least 34 mass% and less than 60 mass% water and a pH of 4.8 5.5.
