The research studied Proteolysis of semi-hard cheese during ripening period by vacuum package and waxing.The experiment results showed that pH4.6 SN and 12% TCA SN of two packaging cheeses increased gradually,and significant difference between the two sets of data(P<0.05);Total FAA content was increased with ripening period prolonged,and the free amino acid content of cheeses varied significantly;The electrophoretogram displayed that the degree of protein degradation was obvious,and the protein degradation of the cheese by waxing was faster than vacuum packaging cheese after 45 day.