In order to study the ripen properties and quality control of Yunnan cheese,the sensorial,physicochemical and biochemical index in two storage conditions were studied.The results showed that the shelf life for non-packaged cheese was 7d,in which sensorial quality was the best at the 3rd day;the shelf life for vacuum-packaged was 30d,in which sensorial quality was the best during the 7th ~15th day;WSN-N,TCA-N,PTA-N and AAN increased gradually;ADV,CBA and TBA increased,rising and decreasing of POV appeared alternately during the whole storage time.