Krk cheese belongs to the group of hard full cream island cheeses made of sheep's milk. Krk cheese is produced from raw thermally untreated sheep's milk in which enzyme activity and natural microflora of nonstarter acid bacteria are preserved. The key phase of the production process of the semi-hard and hard cheeses is the ripening phase, which directly affects the quality of the end product. During the ripening of the cheese due to proteolitic processes, degredation of casein occurs which forms numerous products including free amino acids which influence the formation of smell, taste and aroma of the cheese. The goal of this study was to determine free amino acids in Krk cheese samples during different ripening stages. For this purpose analytical method based on derivatisation with dabsil chloride (dabsil-derivative amino acid) and subsequent analysis using reversed-phase high performance liquid chromatography with detection in the visible range was developed and validated. The developed method enabled quantification of all amino acids, except lysine and aspartic acid. The total content of free amino acids increased with the ripening time which coincides with the literature data. Additionally, the presence of six biogenic amines was also tested which may be used as an indicator of the freshness of the cheese. Qualitative chromatographic analysis based on reference standards did not confirm the presence of biogenic amines in any cheese sample.