PURPOSE:To make emulsification possible under low shearing force and produce hard-type processed cheese having excellent tissues and functionality without using melted salt, by regulating pH and moisture content of raw material natural cheese within specific ranges. CONSTITUTION:A raw material natural cheese is pulverized and a pH adjuster and water are added thereto or two or more kinds of cheese having different pH and moisture content are blended to regulate the H and moisture content of the raw material natural cheese within specific ranges. The resultant cheese is then heated at about 70-100 deg.C temperature, stirred and emulsified under low shearing force using a low-speed emulsifier at about 60-200r.p.m. number of revolutions.
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