Island goat and sheep cheeses can traditionally be stored in oil. Unlike air-ripened cheeses, immersion the cheese in oil prevents moisture loss. The moisture content is one of the most important parameters that affects the cheese ripening pathway, and consequently its physico-chemical composition and sensory properties. The aim of this thesis is to determine the influence of ripening of semi-hard goat cheese in oil on its physico-chemical composition and sensory properties. Semi-hard goat cheese was produced from full-fat goat milk in three batches in the pilot plant of the Department of Dairy Science. The cheeses from the same batches were divided into two groups according to the ripening method: 1) ripening in air (control group) and 2) ripening in oil after 10 days of ripening in air. The total duration of cheese ripening was 60 days. A mixture of extra virgin Mljet’s olive oil and refined sunflower oil (50 : 50) was used. Cheese sampling was conducted on the 0th, 10th, 20th, 30th, 45th and 60th day of ripening and the following were determined: the content of dry matter, milk fat, proteins, salt, and pH. A panel of 5 cheese experts evaluated the sensory properties of the cheeses (external appearance, texture, cross-section, colour, odour, and taste) after the ripening process was completed. The consequences of preserving goat cheese in oil are changes in the physico-chemical composition of the cheese (increased moisture content and pH value, stagnation milk fat, protein, and salt content), and improvement in the sensory properties of the cheese (external appearance, texture, cross-section, colour, odour, and taste). Therefore, it can be concluded that ripening of semi-hard goat cheese in oil changes its physico-chemical properties, causing significantly better sensory properties that allow this cheese to be consumed outside the season of production and processing of goat’s milk.