In this study, 54 Kashar cheese samples were analysed. Some of them were manufactured from pasteurized and cultured cow's milk. Other groups were used as controls. All cheese samples were divided into two groups. The group was completely coated with paraffin while the other group was not coated after the salting stage. At the end of the ripening period volatile fatty acid contents of all the cheese samples were determined by gaschromatography. The effect of starters on the total volatile fatty acid amounts was found highly significant statistically. As a conclusion it was found that it is necessary to use a starter culture, and each unit should be coated with paraffin to produce high flavor quality of Kashar cheese.