Traditional products are goods with a long tradition of production and are distinguished from other similar products by their specific composition and traditional way of preparation and production. This paper describes two traditional cheeses, Lički škripavac and Cooked cheese and their sensory quality, which was evaluated during a seven-year period (2010-2016). Lika-Senj County and The Association of Small Cheese Producers "Lički škripavac" organized an evaluation of sensory quality of dairy products, mainly cheeses, once a year during the event "Autumn in Lika" in the period from year 2010 to year 2016. The evaluation was carried out at the Faculty of Agriculture of the University of Zagreb by a professional committee following the Regulations for evaluating the quality of milk and dairy products (2012), and evaluated in accordance with the FIL-IDF (1997) terminology. The aim of the research was to determine whether regular evaluations would contribute to quality improvement of these traditional cheeses. The results have shown that the continuous evaluation from 2010 to 2016 had influence on the improvement of quality. In 2010 58.62% of the evaluated products was award-winning and in 2016 the percentage grew to 70,59%. Considering the average grades over the years, Lički škripavac was the best evaluated cheese in the last two years of the analysis period, while the average ratings for Cooked cheese (Kuhani sir) varied from year to year and the average grades were achieved in the middle of the analysis period, in 2014. Furthermore, the comparison of individual sensory properties of the Lički škripavac and Cooked cheese showed good and moderate coefficients of correlation. The conclusion of this paper would be that regular sensory evaluation of cheeses, education of cheese producers and the standardization of technological processes of cheese production significantly contributed to the improvement of the quality of traditional cheeses.