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On the basis of single factor experiment, the influence of the addition of starter, addition of rennet and salt concentration on the quality of semi-hard cheese was studied to ascertain the optimal processing parameters. With sensory value as appraising index, three elements quadratic current revolving design were adopted to optimize processing technology. Results indicated, salt concentration has the most important influence on the sensory value, rennet addition is the next, and starter addition is the last; the optimum parameter is that the addition of starter is 2.645%, the addition of rennet is 23.27mg/kg and salt concentration is 23.482%; starter addition and rennet addition, starter addition and salt concentration have obvious mutual effect.