The volatile compounds were analyzed by using solid-phase microextraction- gas chromatography-mass spectrometry and compared by using relative odor activity value to explain the discrepancy among the eight typical natural cheeses’ flavor. The results showed that 74 kinds of volatile compounds were detected. The cheeses were generally milky and fruity. Cheddar, Gouda, Parmesan, and Goat Cheese were fruity with milky because of 3-methyl butanal, ethyl acetate and the modification effect of undecanone and butyric acid. Edam Cheeses were fruity because of the ethyl acetate, ethyl octanoate and ethyl decanoate. Brie Cheese and blue Cheese were fruity, but the fruity smell of Brie Cheese was derived from ketones such as undecanone, while in the two kinds of cheese, caproic acid, nonyl ketone and phenyl ethanol give fumes and rancidity, and the specific compound 1-octanol of Brie Cheeses were also the cause of discomfort odor. Emmental Cheeses were strongest milky because of the highest relative activity of butyric acid in the eight cheeses, while the high activity of hexanoic acid and 2-nonanone gives the cheeses fumes and rancidity.