The purpose of the present invention is to provide: a cheese sauce exhibiting improved cheese flavor and mouthfeel, and exhibiting improved emulsion stability and operation properties such as spreadability and squeezing ease； and a method for producing the same. This cheese sauce at least contains: a cheese ingredient； one or more emulsifiers selected from a group consisting of a lipophilic emulsifier having an HLB of 0-2 and a hydrophilic emulsifier having an HLB of 15-20； and water.本發明之目的，在於提供可提高塗抹性及擠出容易性等之作業特性、及可提高乳化安定性，而且，可增加乳酪的風味及口感之乳酪醬及其製造方法。本發明之乳酪醬，至少含有：原料乳酪、選自HLB為0至2的親油性乳化劑及HLB為15至20的親水性乳化劑所成之群組的至少1種乳化劑、及水。
