To simply obtain the subject cheese excellent in heat-resistant shape retention in any heating method and even in a water content of product in a high ratio range without losing a cheese flavor by adding glucomannan to a natural cheese and emulsifying.

One or more kinds of natural cheeses are mixed with 0.5-3.0wt.% of glucomannan (melting salt is not added or ≤3.0wt.% of melting salt is added), a water content of the final product is adjusted to 40-90% and the cheeses are heated/melted and emlsified. A thermal irreversible gel of glucomannan is formed to provide the cheeses with heat-resistant shape retention.