ABSTRACT.Previous research on the flavor development of Cheddar cheese has largely concentrated on the chemical changes that occur, and less work has been published on the sensory aspects of cheese maturation. Cheddar cheese was produced under controlled conditions and a quantitative descriptive analysis procedure was developed and used to assess development of sensory properties during maturation. The method was successful and weekly changes were recorded during maturation. The sensory data also grouped cheeses according to commercial classifications such as Vintage, Mature and Medium, and showed how these were related to a reduced fat cheese. The quantitative descriptive analysis procedure could be used in conjunction with other chemical and physical methods to help in gaining a full understanding of the maturation process in Cheddar cheese.