Method for producing cheese-like fermented food, and cheese-like fermented food

A cheese-like fermented food product having a flavor and texture similar to those of cheese is produced from a soybean raw material. A coagulation step (S1) in which the soybean raw material is coagulated using at least one of lactic acid bacteria, an acid, and a coagulator; a curd formation step (S2) in which whey is separated from the coagulated product obtained in the coagulation step (S1) to form a curd; and a fermentation and/or ripening step (S3) in which the curd is fermented and ripened using aspergillus. A cheese-like fermented food product containing isovaleric acid in an amount of 0.70 mg/g or more or isovaleric acid in an amount of 0.65 mg/g or more as an aroma component is produced. 由大豆原料制造风味和口感接近乳酪的乳酪样发酵食品。进行使用乳酸菌、酸和凝固剂中的至少1种使大豆原料凝固的凝固工序(S1)、从凝固工序(S1)中得到的凝固物中分离乳清而形成凝乳的凝乳形成工序(S2)、和利用曲霉使凝乳发酵和熟化的发酵和/或熟化工序(S3)等，制造作为香气成分含有0.70mg/g以上的异戊酸或0.65mg/g以上的异戊酸的乳酪样发酵食品。