To provide a theoretical basis for the research and development of high-quality processed cheese with rice bran oil, the effects of different levels of rice bran oil instead of butter on the quality of the spread processed cheese were studied. The determination of the pH, firmness, stickness and sensory evaluation of the processed cheese with various substitution ratios of rice bran oil were compared and analyzed. The results showed that the pH values of the samples were in the normal pH range, and the firmness and stickiness of samples decreased with the increase of the amount of rice bran oil. Cheddar cheese and milk flavor sensory score is minimum with 75% rice bran oil, and sensory score of rice bran oil samples with different added amount had no significant difference (P＞0.05) in total score. Rice bran oil as a substitute for butter as a raw material for repainting cheese is a viable option.