本文主要研究了半硬干酪的加工工艺。通过试验得半硬干酪的最佳工艺条件为凝乳酶的添加量为3 g/100 L，不添加CaCl2，盐水浓度为12%，后熟温度为7 ℃。且凝乳酶的添加量和后熟温度对半硬干酪品质的影响相对较大。

In order to improve the texture and flavor of cheese, the experiment was conducted to determine the optimal technology in this article. The optimal technological parameters were that the addition amount of rennet were 3 g/100 L, at absence of CaCl2, the concentration of NaCl and ripening temperature were 12% and 7 ℃ respectively. And the addition amount of rennet and the ripening temperature had more important influence on the character of cheese.