Enzymatically modified cheese (EMC) is a kind of food ingredient with strong cheese flavor, produced by enzymatic hydrolysis of natural cheese at different ripening stages. As a kind of concentrated cheese flavor substance, EMC is being increasingly widely used to satisfy consumer demands in the food industry. This paper provides a systematic review on the recent progress in the research and development of EMC with respect to the production process, quality evaluation and flavor improvement. Furthermore, prospects and directions for its future development in China are presented.