Changes of selected quality attributes of Edam cheese with different fat contents were analysed during its six-week storage at 5±1^oC. The subject of the analysis was reduced-fat (28% of fat in dry matter) and full-fat (50% of fat in dry matter) Edam cheese produced by a domestic manufacturer. The sensory assessment of the experimental cheese was performed and the following attributes were determined: total water and fat content, titratable acidity, pH, and total nitrogen content, water soluble nitrogen and amino acid nitrogen contents. It was shown that the full-fat Edam cheese had more intensive colour, tenderer consistence and definitely better taste than the reduced-fat cheese. Also, it was proved that fat content did not have any significant influence on titratable acidity nor pH of the cheese analysed, but it significantly differentiated cheeses with respect to contents of water soluble nitrogen. The full-fat Edam cheese had higher contents of this form of nitrogen. The content of amino acid nitrogen was not dependent on fat content.