Abstract: The paper is focused on the possibility of extending the shelf life of smear-ripened cheeses by storing them in different conditions but preserving their sensory characteristics. The cheeses were stored in the following conditions: A - storage in a refrigerator at 4 – 8 °C, B - storage in a refrigerator at 4 – 8 °C and one week in a freezer at -18 °C, C - storage in a refrigerator at 4 – 8 °C and 7 weeks in a freezer at -18 °C. A sensory analysis of smell, colour and appearance, the degree of ripeness, consistency and taste was performed. For rating, unstructured line scales were used. As the best storage method for preserving the sensory characteristics and extending the shelf life proved out to be the storage in a refrigerator at 4 – 8 °C (samples A) and the second best method for extending the shelf life was the storage in a refrigerator at 4 – 8 °C and 7 weeks in a freezer at -18 °C.