The primary aim of this thesis was to study the quality of cheddar cheese produced in Mongolia and compare to the quality of cheddar cheese available in Hungary by rheological (texture analysis) and spectroscopic (elemental analysis) methods. Evaluation of firmness and stickiness have done by instrumental texture analysis. 15 micro and macro element contents (Al, B, Ba, Ca, Cu, Fe, K, Mg, Mn, Mo, Na, P, S, Sr, Zn) have measured by ICP-OES instrument and samples were prepared by HNO3 and H2O2 wet digestion method.