PROBLEM TO BE SOLVED: To provide a method for producing process cheeses which have little stickiness, can be easily crushed in an oral cavity and are readily meltable in mouth, and have light texture.SOLUTION: In a method for producing process cheeses having a weight ratio of fat to protein (fat/protein) of 1.30 or more, the method for producing the process cheeses includes: a step to add a reconstituted cheese to a raw material cheese, satisfying both conditions of (a) a weight ratio of water soluble nitrogen to total nitrogen ((water soluble N)/(total N)), which is a maturity index, is 23.0% or more in the total amount of the raw material cheese and (b) 60 wt.% or more of the total amount of the raw material cheese is one or more hard natural cheese produced by a production method in which compression of curds in whey is not conducted, and to obtain a mixture; a step to add a molten salt to the total amount of the mixture and heat and melt the mixture so as to obtain a cheese molten product; and a high temperature holding step to hold the cheese molten product at a high temperature of 70°C or more.