In a pasta filata cheese such as mozzarella cheese, the content of tungstic-acid-soluble nitrogen is adjusted to a predetermined value. In a method for producing a pasta filata cheese, an aged cheese and/or an enzymatically processed cheese is added and kneaded together during the curd kneading process. These enable to produce a cheese which shows a flavor like an aged cheese immediately after the completion of the production without the need of employing any aging process and which has a desired level of stringiness.
