<p>Provided are: cheeses having excellent storage stability; and a method for producing the cheeses. Starting material cheeses are brought into contact with a glycerol solution, so that the water activity thereof is within the range of 0.30-0.94. Examples of the methods for bringing starting material cheeses into contact with a glycerol solution may include, in addition to "an immersion method" wherein starting material cheeses are directly immersed into a glycerol solution, "a spray method" wherein a glycerol solution is sprayed onto starting material cheeses and "a coating method" wherein a glycerol solution is applied over starting material cheeses. Since the water activity of starting material cheeses is decreased by the action of glycerol, cheeses that have excellent storage stability and is thus able to be distributed at room temperature can be obtained.</p>
