A study is being made of the nitrogen distribution in Kingston cheese-ripening. For the determinations, methods evolved and employed by Orla-Jensen, by Barthel, and by others have been drawn upon. In addition, a departure has been made in the applying to this study of the method developed by Wasteneys and Borsook for the fractional analysis of incomplete protein hydrolysates. Determinations were carried out on cheeses of the same ‘make’ from the day of making to the ninety-eighth day of ripening at intervals defined.