In this diploma thesis, the composition and content of volatile compounds in full-fat hard cheese made from cow's milk were analysed, including those cheeses to which extracts of aromatic herbs (lavender, immortelle and savory) and aromatic herbs in dry matter (lavender) were added. Isolation of volatile compounds was performed by headspace solid phase microextraction using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber at a temperature of 60 ℃. All samples were analysed using a gas chromatography- mass spectrometry system with a non-polar column, and the obtained results were discussed and compared. In almost all samples, carboxylic acids were the most prevalent, particularly hexanoic, butanoic, octanoic and acetic acid. The exception was cheese without additives, where the most abundant compound was the methyl ketone 2-nonanone. In the tested cheeses with the addition of aromatic herb extracts and dry plant material (lavender), terpenes were also identified, while no terpenes were identified in the cheese without additives. For cheeses with added extracts, the trend was observed: the higher the proportion of a particular aromatic herb extract in the cheese, the higher the proportion of terpenes.