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Cheese is a high nutritional dairy product which is rich in protein and calcium. Moreover, cheese is the dietetic mainbody in developed countries, as well as the research hotspot of dairy science. Cheese texture and flavor characteristics are the aggregative indicators of cheese quality. How to improve the texture and flavor of cheese and analyze its forming mechanism are always the emphasis and difficulty of cheese research. By analyzing the steps such as the quality of raw milk, the processing of coagulation, ripening, brining, stretching and concentrating, as well as the processing technology of low fat and low salt cheese, the article comprehensively reveals the key impact factors of the texture and flavor characteristics of cheese. In addition, the article reviews the key mature control technology of cheese processing, such as the regulation of coagulation methods, the use of the adjunct cultures to accelerate the formation of the cheese characteristic flavor, and the genetic modification technology to accelerate the ripening of cheese, etc. Moreover, the article puts forward the research direction of the development of cheese, such as the regulation of calcium to precisely control the curds texture, as well as the effect of somatic cells on the texture and flavor of cheese, and so on. In conclusion, the article aims to provide a reference for quality improvement and industrialization of cheese in China.