The main taste components of eight typical natural mature cheeses were analyzed by gas chromatography-mass spectrometry and amino acid analyzer. The taste activity values and sensory evaluation were used to clarify the differences among the eight kinds of cheeses, so as to provide a theoretical basis for precise control of cheese flavor and market positioning. The results showed that in addition to Goat Cheese and Brie Cheese, free amino acids contributed to the taste of the other six type of cheeses. The common taste amino acids were valine and lysine. Cheeses were bitter and sweet. And blue Cheese had the strongest taste because of the most of free amino acids. In addition, eight kinds of cheese were detected 11 kinds of fatty acids. The common taste fatty acids were caproic acid, nonanoic acid, capric acid, lauric acid and tetradecanoic acid. The Edam Cheese had the strongest acidity, and Parmesan Cheese had the strongest mellow feeling. Meanwhile, the sodium chloride contents of eight kinds of cheeses were significantly higher than their threshold. The cheeses could be clearly felt the salty taste. The taste of cheeses was more salty and umami, and Blue Cheese was strongest taste by sensory evaluation.