To provide cheese-like food having flavor and palate feeling similar to those of cheese, properties for making confectionery or baking bread such as well cooked properties or palate feeling, having good flavor, freeze-proof properties, shape retainability after baked, and having emulsification stability: and to provide a method for producing the cheese-like food not requiring any facility for a fermentation process or a whey-off process.

The cheese-like food contains whey protein and collagen hydrolyzate having an average molecular weight of 10,000-100,000. The method for producing the cheese-like food comprises using oil and fat, and acidic raw material, and heating them to be melted.