Non-volatile flavor compounds have an important influence on the taste of cheese.The study on the contents changes of non-volatile flavor compounds in Xinjiang characteristics cheese during its ripening showed that the contents of total organic acids and the individual organic acids were significantly changed(P<0.01).The content of lactic acid was 10.75mg/g,which was the dominant organic acid.The contents of different free amino acids showed dynamic changes and their total contents changed significantly(P<0.05),wherein Valine and Leucine were the main free amino acids and their maximum contents were 35.19mg/100g and 27.06mg/100g,respectively.Furthermore,the total contents of free fatty acids represented a significant change(P<0.01).With the increase of ripening,the nutritive value and the taste of cheese was improved.