Domestic cooked cheese is Croatian autochthonous food product which is manufactured in a traditional way in the area of Bjelovar. It belongs to a group of fatty cheeses according to the proportion of fat in the dry matter. According to the proportion of water, it belongs to a group of semi-hard cheeses. Domestic cooked cheese is produced by cooking cowʼs, or a mixture of cowʼs and goatʼs milk and adding acid and salt in the process. In the coagulation process curd and whey are created which are then separated by the syneresis. After processing, curd is then pressed and made in molds and whey is separated. Newly produced cheese is then ready for short drying and consumption. During the whole process of production, it is necessary to conduct analyzes to ensure quality and health care of cooked cheese. This paper contains parameters which were analyzed during production of cooked cheese. Process of producing cooked cheese is also described.