The object of the present invention is to offer a method for producing cheese without fermentation and ripening steps, enabling the production in a short time, while also producing cheese having a similar flavour and texture to cheese which has passed through fermentation and ripening, despite not passing through these steps. This method comprises steps of adding vinegar or acidulant to milk and mixing them, removing whey from a resultant mixture to recover a curd, adding, to said curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify, and cooling a resultant emulsion to solidify.
