To provide a cheese-like food having flavor and palate feeling similar to those of cheese without having cheese as the main raw material, having confectionery and bread making properties such as thoroughly cooking and spoiling no palate feeling, excellent in flavor and workability, requiring no facilities for a fermentation process and a whey-off process, and stable in emulsification, and to provide a method for producing the cheese-like food.

This method for producing the cheese-like food comprises using protein of a weight ratio of casein protein/whey protein of 3.3-15, oil and fat and an acid raw material and melting the materials by heating. The cheese-like food is produced by the method for producing the cheese-like food comprising using casein protein contained in milk protein concentrate obtained by adjusting to neutral, protein fractionating through decreasing pH of rennet casein and/or defatted milk to 2-4.