The volatile composition and sensory attributes of cheese produced in the border area between Italy and Slovenia were analysed. A total of 22 samples, derived from intensive and organic/extensive farms and obtained by processing raw and pasteurised milk respectively with craft and industrial manufacture, were collected in spring for two consecutive years (2005-2006). Important differences in flavour characteristics were observed mainly between countries, while volatile composition differed significantly between countries and farming typology. The Italian and Slovenian areas along the border area are characterized from a substantial similarity of the territory but also from remarkable differences in animal productive systems, other than in cultural, historical and traditional aspects. It is interesting to observe how diversities could affect, in so close countries, various domains and in this particular case the sensorial qualities and the chemical properties of a common food farming product. Eight Italian, 6 Slovenian cheeses from intensive farms and 6 Italian, 2 Slovenian cheeses from extensive/organic farms were collected after a ripening period of 60–80 d in two consecutive years in spring. The content of volatile compounds of these cheeses was analysed with the head space sampling technique coupled with GC-MS. Cheeses also underwent sensory analysis by 16 assessors members of a certified organization (ACAU, Udine, Italy). Considering the differences of cheeses on the basis of country origin, Slovenian have a lower milk and hay flavour and an higher spicy and persistency of taste. The colorimetric parameters (rednees, blueness and hue) statistically differed between Italian and Slovenia products. The number of volatile compounds detected was 64, grouped in ketones, aldheydes, alcohols, hydrocarbons, sulphur compounds, esters and terpenes and 8 of them were significantly higher in cheese from Slovenia. Cheeses from intensive and organic farms did not differ for colorimetric and sensory attributes, but the content of 6 volatile compounds (2 alcohols, 2 esters, 1 hydrocarbon and 1 terpen) was higher in those from organic/extensive farms. Different organoleptic quality and volatile compound profile for cheese originating from different areas and production systems have been reported from others authors, suggesting that these parameters can be used as secondary indicators to trace the area of origin of dairy products.
