The experiment studied the identification of volatile components of the headspace (HS) phase (flavour) of chosen Polish mould cheeses Rokpol and Lazur with Penicillium roqueforti. The solid phase microextraction (SPME) of volatile fraction from the sample headspace to stationary phase of silica fiber DVB/CAR/PDMS was used. Separation and identification of compounds were carried out using gas chromatograph coupled with mass spectrometry (GC/MS). Over twenty volatile components characteristic for investigated cheeses were identified which qualitative composition of volatile components for investigated cheeses was similar, although there were differences in quantitative proportions between particular flavour components. Investigation of the changes of volatile components was supported by determination of the proteolysis degree on the basis of the ratio of nitrogen soluble at pH 4,6 to total nitrogen in cheese. In Lazur cheeses it was about 39% in Lazur perłowy and about. 49% of total nitrogen content in Lazur blue. The content of volatile fatty acids was determined as a degree of lipolysis. The highest content of volatile fatty acids was in Lazur perłowy cheese (ok. 238 mg/kg sera), while the lowest content of volatile fatty acids was in Rokpol cheese (app. 85 mg/kg).