In order to provide a deep understanding of flavor formation in cheese, this paper reviews the formation and metabolism of flavor compounds in cheese with respect to proteolysis, lipolysis, and lactase and citric acid fermentation. The focus of this review is on protein breakdown into short-chain peptides and amino acids by natural enzymes, chymotrylase, starter cultures, secondary starter cultures and non-starter microorganisms, the formation of lactone and butyric acid as metabolites during the enzymatic hydrolysis of fatty acids, the conversion of lactose into lactic acid by lactic acid bacteria, and the conversion of the intermediate pyruvate into diacetic acid and 3-hydroxy-butanone, acetaldehyde or acetic acid. Conclusively, the flavor substances of cheese mainly include fatty acids, esters, aldehydes, alcohols, ketones, sulfides, phenols and ethers.