12 samples of oszczypek cheese (from 3 farmers) were chemically and sensorically analysed during four months. They were similar in shape and size. Differences in quality and chemical composition between the examined samples of cheese produced at the particular places were statistically insignificant. The exception was the titration acidity which ranged from 30°SH to 53°SH. The increase in fat content and decrease of protein level were observed in all samples of cheese during the season. The salt content was in all samples similar i.e. about 2,8%.