Cheeses ripened in animal skin are produced in several countries around the world and belong to the group of traditional types of cheese. The technology of production is not standardized and depends on the country of production and the type of milk which is used for cheese making. Cheeses ripened in animal skin are produced in Croatia (Sir iz mišine), Bosnia and Herzegovina, Montenegro (Sir iz mijeha), Turkey (Tulum), Lebanon (Darfiyeh) and Algeria (Bouhezza). The common of these cheeses is ripening in lamb/goat skin. Animal skin presents a medium in which cheese ripened in anaerobic conditions in a present of natural microbiota lactic acid bacteria, other non starter lactic acid bacteria, yeasts and molds that present a secondary microflora due to permeability of animal skin. This type of cheese is characterized by a piquant and expressed taste, smell, aroma and specific texture. Cheese in a sack have different characteristics in comparison with cheese ripened in a rind. Intensive processes of lipolysis and proteolysis that take place in the cheese during ripening in the animal skin are responsible for creating characteristics of this type of cheese. The aim of this paper is to show the specificities of proteolytic and lipolytic changes during cheese ripening in animal skin and their influence on the sensory characteristics of taste, smell and texture.