Satisfactory correlation was found to exist between the organoleptic evaluation and the chemical analysis of ewe's and cow's white brine cheese on the basis of the taste assessment for "normal acidity", while with the remaining degrees of acidity--"slightly acid", and "strongly acid"--no such correlation was established. The organoleptic and chemical analysis on the basis of "saltiness" degrees of the white brine types of cheese proved to correlate comparatively well. It is up to the expert to decide whether the organoleptic evaluation will be sufficient in a given case.