In order to evaluate the applicability of combustion method to the measurement of maturity index of cheese, the method was compared with the Kjeldahl method that had been applied to the test. Soluble and total nitrogen content in seven kinds of cheeses with different maturity and physical property were determined by each method. The resulting nitrogen content and maturity index calculated from the both content of nitrogen were analyzed statistically. Repeatability and intermediate precision of soluble nitrogen by the combustion method are somewhat lower those of Kjeldahl method. Significant differences (P < 0.05) were observed between mean values of soluble nitrogen content by the two methods in some samples. However, the maturity indexes of each method agreed well in all samples, and the coefficient of correlation between the indexes by the two methods was over 0.999, suggesting that the combustion method is applicable to the measurement of maturity index of cheese as an alternative to Kjeldahl method.