Cheese is a food that can be found in most literature under the definition that cheese is a natural product / food obtained by curdling milk and can be eaten either fresh or in different stages of maturity. Semi-hard cheese belongs to a special group of cheeses that are produced mostly from cow's milk, and their texture is, as the name suggests, semi-hard and firm, but softer than hard cheeses. They can contain from 54 % to 69 % water in the lean substance. Types of semi-hard cheese include Gouda, Edamer, Emmentaler, Trappist and many others. The paper presents the quality control parameters of the basic raw material, the basic stages in the production process, and the quality of the finished product. The results presented in the paper are: quality of milk at reception, during typing, quality of brine, temperature and humidity in the ripening chamber and quality of the finished product.