The effect of elevated temperature on ripening of Dutch type cheese

► The aim was to compare properties of the Dutch-type cheese ripening at 10 °C and 16 °C. ► The increase of temperature by 6 °C can reduce the ripening time in cellars to a half. ► The highest contents of free amino acids were observed in the cores of all slices of cheeses. ► The acceleration caused higher production of biogenic amines which represents a risk for consumer.