PROBLEM TO BE SOLVED: To provide natural cheese with fresh feeling, milk feeling and elasticity and a manufacturing method therefor.SOLUTION: There is provided a manufacturing method of natural cheese having enhanced fresh feeling and milk feeling and elasticity in which after setting pH of a raw material milk at 4 to 7 and coagulating the same, discharging whey to obtain a cheese curd, the cheese curd is heated together with a liquid milky food and the cheese curd is mixed at 50 to 100°C. There is provided a manufacturing method of natural cheese where the liquid milky food is one or more kinds selected from raw milk, sterilized milk, desalinized milk, defatted milk, partially defatted milk, desalinized defatted milk, component adjusted milk, whey, defatted condensed milk, condensed milk, cream, permeate derived from a milk raw material, reduced milk, reduced defatted milk and reduced whey. There is provided natural cheese having enhanced fresh cheese-like fresh feeling and milk feeling, high in palatability and having elasticity while maintaining unique texture such as elasticity.SELECTED DRAWING: None【課題】フレッシュ感およびミルク感があり、弾力性があるナチュラルチーズおよびその製造方法の提供。【解決手段】原料乳のｐＨを４～７にして凝乳させ、ホエイを排出して、チーズカードを得た後に、当該チーズカードを液状乳性食品と共に緩やかに加熱しながら、５０～１００℃でチーズカードを混練する、フレッシュ感及びミルク感を向上させた、弾力性があるナチュラルチーズの製造方法。液状乳性食品が、生乳、殺菌乳、脱塩乳、脱脂乳、部分脱脂乳、脱塩脱脂乳、成分調整乳、ホエイ、濃縮乳、脱脂濃縮乳、れん乳、クリーム、乳原料由来のパーミエイト、還元乳、還元脱脂乳および還元ホエイから選択される１種以上である、ナチュラルチーズの製造方法。弾力性という独特の食感を維持しつつ、フレッシュチーズらしいフレッシュ感及びミルク感が向上した、嗜好性が高くて、弾力性があるナチュラルチーズ。【選択図】なし
