The invention discloses a cheese preparation method comprising the steps: a, carrying out sterilization treatment of fresh cow milk, and adding lactobacillus bulgaricus after the fresh cow milk is cooled; b, adjusting the acidity with malic acid; c, adding chymosin, mixing evenly, then allowing to stand, after a curd is molded, cutting into a cheese curd; d, putting the cheese curd into a drawing machine, adopting a way of direct steam injection, carrying out stretching extrusion into a cheese block mass having uniform texture and obvious fiber structure; and e, after the cheese block mass has the shape finalized, in a 0.5 Pascal environment, quick-freezing at the temperature of -30 DEG to -80 DEG C, spraying water, coating with an ice glaze, then packing, and storing at the temperature of -12 DEG C to 18 DEG C. The cheese provided by the invention is quick-frozen in the 0.5 Pascal environment and at the temperature of -30 DEG to -80 DEG C, then is sprayed with water to form the ice glaze and is stored at the temperature of -12 to -18 DEG C, and the shelf life of the product can reach 6 months or more. The product can be eaten after being thawed. The preparation method has the positive effects that the product has the freshness and taste similar to those of fresh cheese and has long shelf life.