To efficiently manufacture a cheese-like food having excellent stringiness and in which coagulated matter does not remain after heating and emulsification. A method for manufacturing a cheese-like food, including a high-speed stirring step for stirring a cheese starting material including rennet casein, an edible oil and fat, and water for 1-80 seconds at a shear velocity of 100-3000 sec -1, a stirring emulsification step for stirring and emulsifying while heating the cheese starting material subjected to the high-speed stirring step, and a cooling step for cooling the cheese starting material subjected to the stirring emulsification step and obtaining a cheese-like food.
