We conducted a milk-clotting test and evaluated a model curd with the aim of making a new cheese using soybean and adzuki bean broths. Milk clotting time was slowed by the polyphenols contained in the bean broth; however, there was no significant difference in the curd yield with broth addition up to 40 % (v/v), and a good model curd was formed. The appearance of the model cheese made with 30 % (v/v) broth reflected the color tone of each broth type. This indicates the possibility of producing a new cheese in which the polyphenols contained in bean broths are incorporated into the cheese curd.