The four taste-active compounds in Edam cheese, i.e., lactic acid, sodium chloride, free amino acids and free fatty acids were determined. Changes in the contents of lactic acid, sodium chloride and free amino acids were examined after being treated with human saliva, simulated saliva and deionized water were examined. The contribution of these compounds to cheese taste was identified by taste active value (TAV). The results showed that lactic acid had no contribution to cheese taste after three treatments. Sodium chloride mainly contributed to the salty taste and there was no significant difference of sodium chloride content between human saliva and deionized water treatments. Free fatty acids were primarily responsible for the acid taste with a mellow mouth feeling. The glutamic acid content of cheese was below the threshold value after human saliva treatment and no umami taste was perceived. Sensory evaluation indicated that the salty taste of cheese was strong and retained well.