Cheese production is one of the oldest methods of preserving milk, a highly perishable raw material, allowing for its extended use. The critical and final step in cheese production is ripening or maturation, a process during which complex biochemical reactions occur, defining the final characteristics of the cheese. Ripening involves dynamic interactions between enzymes, microorganisms, proteins, fats, and other milk components, resulting in changes in the appearance, aroma, flavor, and texture of the cheese. Cheese ripening is divided into two main stages: primary and secondary ripening. Primary ripening involves the breakdown of lactose, proteins, and fats and is responsible for developing the desired cheese texture. Secondary ripening, on the other hand, includes more complex processes that contribute to the development of specific aromas and flavors characteristic of a particular cheese type. Understanding these biochemical processes is essential for controlling and optimizing cheese quality, enabling the production of products with high sensory and nutritional value.