PURPOSE: To obtain a large amount of powdery cheese useful as a raw material for processed foods without deteriorating the texture or flavor even by reconstitution thereof with water at a low cost by providing a low-viscosity emulsion from a mold-based cheese according to a specific method and then spray-drying the resultant emulsion.

CONSTITUTION: A mold-based cheese (e.g. Blue cheese or Camembert cheese) is initially ground until hyphae preferably attain ≤5μm and water, a molten salt (e.g. a phosphate) and a water-soluble emulsifying agent (e.g. a sugar ester) are then added thereto so as to preferably provide 10-50 pts.wt. water, 0.5-5 pts.wt. molten salt and 0.1-3 pts.wt. water-soluble emulsifying agent based on 100 pts.wt. ground cheese. Thereby, the mixture is emulsified. The prepared emulsion is subsequently homogenized to preferably regulate the viscosity to ≤800cP. The resultant emulsion is subsequently spray-dried to provide the objective product. The emulsification is preferably carried out by directly blowing steam from the tangential direction into a stirred type tank containing the raw material to increase the temperature to ≥80°C temperature while stirring the raw material at a high speed with high-speed rotating blades and blowing force of the steam.