Nowadays, pickled cheese are gaining popularity, international recognition and new market over the world. Their production has been extended to new countries e.g. Denmark, UK, USA, Australia, New Zealand and Ireland.( Abdel Salam 1987) . More than one third of cheese production in Denmark is Feta cheese. Domiati cheese as a pickling cheese type is characterized by its high salt content and storage for long period in brine (salt water or whey).Salt has a definite role in determining the chemical, physical and biochemical changes in such cheese type . During storage for pickling ,cheese undergo continuous proteolysis. The process of proteolysis is crucial for flavour formation and the development of cheese texture. Paracasein is tastless but many degradative products a for example peptides may be bitter also many amino acids have specific tastes such as sweet, bitter and brothlike. Short peptides and amino acids contribute at least to the basic flavour of cheese Extensive data is found in the literature concerning the use of nitrogen fractions as indices to evaluate the rate of protein breakdown during pickling of Domiati cheese. How far these nitrogen fractions are correlated to both body characteristics and cheese flavour and how far the rate of proteolysis is related to the volatile acidity of such cheese represent questions that need more information.