Cheese and its production method

Disclosed is a high-fat cheese which has a water content of 35% or less, a pH value of 5.0 or higher, a milk fat content of 60% or more relative to the solid content and a stress at break of 500 gf or less at 10°C, and which can be produced by utilizing the coagulating activity of rennet. The high-fat cheese has good spreadability and can be kneaded readily into a processed food or a confection.