PURPOSE: To improve freeze resistance of soft cheese, by adding gum, starch and dextrin in a specific ratio.

CONSTITUTION: Cheese separated from whey is blended with 0.1W10wt% gum (e.g., xanthan gum), 0.5W4wt% gelatinized starch, 2W15wt% dextrin having 5W30 DE value, and, if necessary, 0.5W4wt% casein (salt) (e.g., sodium casein) or 0.01W1wt% surface active agent (e.g., lecithin). The dextrin has preferably 5W30 DE value, when the DE value is too high, taste of soft cheese is damaged by excess sweetness and when the DE value is too low, the improving effect on freeze resistance is poor because of bad freezing point depression effect.