The paper presents the most recent theoretical insights pertaining to cheesemaking and gives an overview of all parameters of cheese production according to the long tradition of the Vesna Loborika cheese dairy. The cheeses are produced in the following variants: hard and semi-hard cow's milk, goat’s milk and mixed cheeses. Samples were taken from each kind of cheese and from different stages of ripening, and physico-chemical, microbiological and sensory analyses were carried out. The analyses included the following parameters: protein content, milk fat content, water and salt content, the pH value, water activity, color and texture, and the presence of pathogenic microorganisms. Changes of the aforementioned parameters during ripening are described and illustrated with graphs in the results section of the paper. The microbiological analysis included determining the presence of bacteria that are primary human pathogens: Clostridia, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella, and the results are presented in the form of tables in the results section of the paper. Cheese is a food whose texture plays an important factor in evaluating its quality. Numerous studies have confirmed that texture, as well as taste, affects the perception of consumers in terms of quality and acceptability. Numerous studies have focused on the connection between sensory textural characteristics of cheese and the instrumental analyses of its textural profile. The tested textural parameters included hardness, cohesiveness, adhesiveness, resilience, elasticity and resistance to chewing.