Introduction. This study was carried out to determine changing in the ratio of free fatty acids and cholesterol depended on the maturation period of Kars Graiver cheese produced in the traditional way, and the affect of the duration of maturation on the fatty acids composition and cholesterol levels. Materials and methods. The fat content of the cheese samples was determined by Gerber's method. Flame Ionization Detector-Gas Chromatography (GC/FID) was used to determine the fatty acids composition and cholesterol content. Results and discussion. It was found the fat content of Kars Gravyer Cheese samples was between 27.0-38.50%. The cholesterol content in the cheese samples ranged from 45.70 to 55.80 mg/100g during 90 days of maturation. In Kars Gravyer Cheese samples, 16 saturated and unsaturated fatty acids were identified. In Gravyer Cheese samples, the content of volatile fatty acids (Butyric acid and myristic acid) increase up to 25th day (P <0.01) and decrease from 45th day to 90th day. While levels of free fatty acids (palmitic acid and linoleic acid) generally decrease to 25th day, they begin increasing again until the end of the maturation period. In the 90 days period of storage of Kars Gravyer Cheese, palmitic, oleic, myristic and stearic acids were found to constitute 74.29% of the total free fatty acids content. In the samples studied, the most abundant saturated fatty acids were identified as palmitic and stearic acids. Oleic acid was found to be the most abundant unsaturated fatty acid. In cheese samples, the content of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) ranged 28.38-32.37% and 1.59-1.84%, respectively. In Kars Gravyer Cheese sample, the Atherogenicity (AI) index was defined as 2.57-3.04. Conclusion. Fatty acids are precursors of aroma compounds like short and medium chain free fatty acids, ethyl ketones, esters and thioesters, formed in cheese in a result of various biochemical processes. The detection of large amounts of fatty acids with short and medium chains in Gravyer Cheese samples providing aroma, indicate that this cheese is flavorful cheese.