DISCLOSED ARE A HEAT-TOLERANT CHEESE-LIKE FOOD, WHICH SHOWS A CHARACTERISTIC STRINGINESS, SIMILAR TO THE TEXTURE OF A STRINGY NATURAL CHEESE IN A HEAT-MELTED STATE, EVEN AFTER COOLING DOWN, AND SHOWS NO CHANGE IN APPEARANCE OR SHAPE AFTER BAKING AND A METHOD FOR PRODUCING THE SAME. THE HEAT-TOLERANT CHEESE-LIKE FOOD, WHICH SHOWS A CHARACTERISTIC STRINGINESS, SIMILAR TO THE TEXTURE OF A STRINGY NATURAL CHEESE IN A MELTING STATE, EVEN IN THE CASE OF SUBSTANTIALLY CONTAINING NO SUCH A NATURAL CHEESE, AND SHOWS NO CHANGE IN APPEARANCE OF SHAPE AFTER BAKING, CAN BE OBTAINED BY PREPARING A CHEESE-LIKE FOOD COMPRISING, EACH IN A SPECIFIC AMOUNT, OF THREE COMPONENTS, I.E., A HEAT-SET PROTEIN, MILK PROTEIN AND ETHERIFIED TAPIOCA STARCH. A CHEESE-LIKE FOOD HAVING A FAVORABLE FERMENTED FLAVOR AND CHARACTERISTIC STRINGINESS CAN BE OBTAINED BY PREPARING A CHEESE-LIKE FOOD WHICH COMPRISES A LACTIC ACID FERMENTATION BROTH CONTAINING A HEAT-SET PROTEIN.
