PURPOSE: To produce high-quality cheese, by using soybean as a raw material, and subjecting the material to mechanical treatment and enzymatic treatment.

CONSTITUTION: Soybeans are finely pulverized after removing the seed and embryo therefrom, immersed in hot water at 80°C to deactivate the enzyme of the soybean and to effect sufficient absorption of water, and steamed at 100W 110°C to denaturate the proteins. The product is treated with an atomizer, and the obtained extremely finely divided soybean is treated with cellulase, hemicellulase and protease at respective optimum temperature and pH condition to effect sufficient digestion of the bean and obtain a soft digested soybean paste. Separately, powdered milk is dissolved in hot water, treated with rennilase (rennet) to coagulate the protein, and aged sufficiently optionally after adding a liquid obtained by culturing cheese ripening bacteria. The aged liquid is added with the above digested soybean paste and an enzyme for preservation of cheese, and the mixture is kneaded thoroughly, formed, and packaged.