Samples of sheep cheese produced with pig rennet in the Farindola area were compared with samples of sheep cheese produced with calf rennet which were produced using the same methods of processing and aging as the Farindola cheese. To distinguish the samples 18 chemical parameters (among which, 9 amino acids) and 25 volatile substances were chosen. In addition a taste analysis was carried out by a Panel of tasting experts. All of the data thereby obtained was analysed statistically through discriminate analysis. Both the analytical data and the taste expert Panel results show a net differentiation between the cheeses produced with the two different types of rennet. The different procedures used to treat the surfaces of the two different types of cheese account to some extent for the differentiation but the rennet used is by far the more significant factor in distinguishing the cheeses.