Fatty acids and amino acids are recognized to have a signifiant impact on the bioactivity, aroma, and flvor of ripened cheese. In this study, fatty acid profies, lipid quality parameters, and amino acid composition of ripened and unripened cheeses produced from different milk sources were investigated. Fatty acids and amino acids were identifid by using the gas chromatography-flme ionization detector and high-performance liquid chromatography, respectively. Lipid quality indicators, including atherogenicity index, thrombogenicity index, desired hypocholesterolemic fatty acids, undesired hypercholesterolemic fatty acids, hypocholesterolemic and hypercholesterolemic fatty acids ratio, and the nutritive value index of cheese samples were calculated. The results revealed that the major fatty acids detected were myristic, palmitic, stearic, and oleic. Cheese made from goat and sheep milk, such as Kashkaval, Chevrette Frico, and goat cheese with honey exhibited higher contents of capric acid representing 8.47 %, 9.56 %, and 10.07 %, respectively. In addition, fresh Roumy cheese showed higher contents of oleic (37.15 %) and linoleic (9.18 %) acids than other cheese types. The atherogenicity index of cheese fat varied between 1.13 and 3.97 for the different samples. Furthermore, cheese samples showed similar nutritive value indices. Each cheese type had its distinctive amino acid profie, which was attributed to the enzymatic activity. Milk source and ripening were the main reason for the variations in fatty acid and amino acid contents. The fidings of this study could provide interesting knowledge to the dairy industry sector and