PROBLEM TO BE SOLVED: To provide, by targeting a soft cheese surface-ripened by fungi (e.g., film yeast-based cheese, etc.), a soft cheese surface-ripened by fungi and capable of sustaining, even in a case where a sweet foodstuff has been added thereto before or during ripening, a sufficient flavor of the foodstuff after ripening and a method for manufacturing the same.SOLUTION: The provided soft cheese product surface-ripened by foodstuff-added fungi is a soft cheese surface-ripened by foodstuff-added fungi and capable of sustaining the flavor of the foodstuff by including, at least within a portion of the foodstuff, a sweetener not utilized by microorganisms used for manufacturing a film yeast-based cheese. Example of sweeteners not utilized by the microorganisms include artificial sweeteners such as saccharin, saccharin sodium, aspartame, etc. and sugar alcohols such as sorbitol, erythritol, xylitol, etc. The foodstuff is at least one selected from among honey, jam, fruit, fruit preparation, maple sugar, and products prepared from these entities.
