PURPOSE: To obtain smoke cheese enabling distribution under ordinary temperature and having taste characteristic of smoking.

CONSTITUTION: This method for producing smoke cheese enabling distribution under ordinary temperature comprises packing processed cheese having fluidity by heat stirring into a casing, preferably having 20-50mm diameter in a such state as to pack into intestine and subjecting the cheese to smoking treatment in this state, preferably subjecting the cheese to drying treatment before or after the smoking treatment to reduce water content activity of the processed cheese to ≤0.94. In consideration of keeping quality, texture and taste, the water content activity is preferably 0.94-0.91 and the water content is preferably 33-38%.