The yeast cheese was made to reduce ripening period and to have a good taste for Korean. The yeast cheese was made by Saccharomyces fragilis and Debaryomyces hansenil as the starter with lactic acid bacteria. Yeast culture was added before adding rennet solutions. The following results have been obtained; 1. The yeast cheese had very soft texture and a little alcohol flavor. 2. Contamination of mold often appeared to cheese made by lactic acid bacteria only, but not to the yeast cheese. 3. The acidity of the yeast cheese was lower than that of lactic starter cheese. So the cheese had smooth sourness and a higher survival of lactic acid bacteria. 4. The ripening ratio of yeast cheese was higher than the lactic starter cheese.