The ripening changes over time of special cheeses (Pecorino, ewes’ ripe, and Gouda) made with ewes’ milk were evaluated using FTIR/ATR spectroscopy during approximately one year. The midinfrared FTIR/ATR analyses were carried out in different ripening times between the cheese varieties and processed by means of multivariate statistical approaches. Overall, during the maturation, we observed a downward trend of the absorbance intensity of the amide group peaks (1700 to 1500 cm−1), which is linked to the breakdown of peptide bonds. Similar behavior was obtained for the lipidic region (3000 to 2800 cm−1 and 1765 to 1730 cm−1). Hierarchical cluster analysis and principal component analysis allowed the evaluation of the physicochemical changes of the cheeses. The proteolysis occurs in a fast pace during the first trimester of the ripening process, and the lipids are converted to smaller species as the times goes by. Our results indicate that infrared spectroscopy can be a useful tool in determining optimal temporal parameters in stages involving the development, production, and even a possible estimation of shelf life of cheeses.
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