Provided is a natural cheese having an enriched pineapple-like fruity odor, said natural cheese having neither bitterness nor soap-like taste and being capable of being stably produced on a commercial scale. A natural cheese having an ethanol content of 0.01 w/w% or more and/or a pine smell ester content of 0.3 ppm or more can be obtained by using a microorganism usable in producing natural cheeses together with an ethanol-producing microorganism. When the natural cheese having a high ethanol content is matured, pine smell esters are formed from ethanol to give a natural cheese having a high pine smell ester content.
