Traditional and regional cheeses are gaining popularity due to their unique taste, cultural significance, and perceived health benefits. Among these, Oscypek produced inPoland and Slovak oštiepok produced inSlovakia are well-known traditional cheeses with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) status, respectively. Despite their similar names, they differ in production methods. This study aimed to analyse and compare the selected chemical propertiesof Oscypek and Slovak oštiepok, focusing on fat, salt (NaCl), protein, and dry matter content. A total of 28 cheese samples, including smoked and unsmoked variants, were purchasedfrom various regions in Poland and Slovakia. Theselectedchemical properties were assessed using near-infrared (NIR) spectroscopy. Based onthe dry matter and fat content was calculated the content of fat in dry matter.The results indicated that some Oscypek samples did not meet the European Union's regulations for dry matter (samples 1, 7, and 28) and fat in dry matter (samples 7, 26, and27). Similarly, one sample of Slovak oštiepok (sample 9) did not comply with the dry matter and fat in dry matter requirements.Smoked samples showedhigher fat (27.06%), andsalt content (2.18%) compared to unsmoked samples (24.74% fat, 1.66% salt), although these differences were not statistically significant. However, dry matter content was significantly higher in smoked samples (59.80%) compared to unsmoked samples (55.06%). Comparing Oscypek and Slovak oštiepok, Polish Oscypek exhibited slightly higher fat, protein, and dry matter content than Slovak oštiepok, with the most significant difference observed in dry matter content for unsmoked samples.These findings highlight differences in the chemical composition of traditional cheeses from Poland and Slovakia, contributing to a better understanding of their nutritional profiles and supporting the preservation of traditional cheese-making techniques