Cheese, due to its high nutritional value, is an important element of the daily diet of many consumers. About one third of cow milk produced globally is processed into a wide assortment of cheeses. Most of them are produced on a mass scale in industrial conditions. One factor determining cheese quality is the quality of the milk it is made from. The milk of pasture-grazed cows is known to have higher content of compounds benefiting human health. Consumers are increasingly interested in artisanal products, including cheese, manufactured directly on farms or in small, local processing facilities, regarding them as natural, less processed, and free of additives. Milk for the production of this type of cheese usually comes from cows of native breeds kept on family farms. Smoking is one of the oldest traditional methods used to prolong the shelf-life of food. It imparts a pleasant aroma to cheese and improves its palatability. The literature lacks studies on the quality of smoked cheese during storage. The aim of this study is to assess changes in chemical composition and in fatty acid and volatile compound profiles during storage of smoked cheese made from the milk of native Polish cow breeds.