PURPOSE: To obtain powder cheese having improved dispersibility, hardness to masticate, shelf stability, etc., by convesting a powder material then converting the maize starch to α-form comprising maize flour as a main component to a porous product, blending the prepared porous grain mass with cheese spice, vegetable oil, and extender.

CONSTITUTION: Maize flour such as corn flour, etc. as a main component is blended with wheat flour and water, a yeast plant is added to the prepared blend, which is fermented so that it is made porous, or the blend is mixed with an aqueous solution of a carbonate, heated, decomposed gas of the carbonate is evolved, so that it is made porous, and the porous material is heated to gelatinize the starch. The prepared porous grain mass is dried, mixed uniformly with a very small amount of cheese spice and a small amount of vegetable oil (e.g., shortening of cotton seed oil). A small amount of an aqueous solution dissolving gelatin or agar is uniformly sprayed upon the mixture, so that it is provided with the touch of wetness and flexible elasticity, to give the desired powder cheese.