PURPOSE: To obtain a cheese-like product by charging a TOFU (bean curd) prepared from soya milk and bittern in a box, pressing the TOFU, drying the bardened TOFU with a dryer, immersing into MISO soup (soup seasoned with fermented beam paste) for secific days, and washing the product.

CONSTITUTION: Soybeans are immersed in water for 5W10hr, ground finely with a beam grinder, and boiled in a vacuum cooker for 5min. The cooked bean is separated into soya milk and TOFU refuse, and the soya milk is mixed with 2.0g of bittern (based on 1l of the milk), and stirred. When the mixture is coagulated and precipitated, half of the water is scooped out, and the obtained TOFU is put into a box and pressed. The TOFU hardened by the pressing operation is cut to a proper size, dried with a dryer until the surface of the TOFU is burnt brown, and immersed in a soup containing MISO for 3 days. The immersed TOFU is washed with water, immersed in a 5% salt solution for about 5min, and vacuum-packaged to obtain the objective food. The TOFU is fermented with the yeast in the MISO soup, and becomes a food similar to cheese made from milk.