Monascus cheese, monascus purpureus and culture method of monascus purpureus

The invention discloses monascus cheese, monascus purpureus and a culture method of the monascus purpureus. The method for preparing the monascus cheese comprises the following steps: (1) inoculating a lactic acid bacteria starter to the sterilized raw milk at the temperature of 28-32 DEG C, and fermenting until the pH value is 6.2-6.6; (2) adding chymosin, stirring, and curding, thereby obtaining the curd; (3) cutting the curd, thereby obtaining curd blocks; (4) removing whey in the curd blocks until the pH value is 5.4-5.8, molding in a mold, standing, and periodically turning; and (5) soaking the obtained curd blocks in saline water, standing, spraying monascus spore solution, and maturing, wherein the monascus strain refers to a monascus purpureus BD-M-1 strain with the collection number of CGMCC No.8120. According to the monascus cheese disclosed by the invention, the texture and flavor of cheese can be improved, the nutritive value of the cheese is increased, and the preparation method is simple and feasible.