In the last few years, the dairy industry in developed countries is targeted in producing various types of cheese with reduced fat. In this paper was made theoretical analysis of the published results of previous research in the world about the impact of fat, on the characteristics, rheological and sensory properties of cheese and their ideal ratio that would produce cheeses with reduced fat, but with similar characteristics to full fat cheeses. With an excessive reduction and irregular ratio of fat, some changes occur in the cheese that negatively affect its qualitative and organoleptic properties. Removal all or part of the fat from the cheese may adversely affect on the taste, texture, and its functionality. Many low-fat cheeses have greater transparency, less melting, rubbery and resinous texture, and uncharacteristic taste. In this thesis, special emphasis is put on technology to eliminate the shortcomings of cheeses with reduced fat, so that their nutrients, taste, and organoleptic properties are closer to other types of cheese and at the same time to satisfy the needs of consumers. From the broad palette of low-fat cheeses represented on the world market in this paper few major types are described: swiss, cheddar, mozzarella, parmesan, ricotta, feta, and white brined cheese.