The influence of milk-clotting enzyme on the ripening of Cremoso Argentino cheese, a typical Argentinean soft cheese, was studied. Experimental cheeses were made in a laboratory scale vat. Rennet free; starter-free, rennet-free cheeses; and cheeses with half and double the normal dose of rennet were prepared. Normal cheeses were used as the control. Physicochemical and microbiological analyses were performed during the ripening of the cheeses. Proteolysis was evaluated by the determination of different nitrogen fractions, urea-PAGE, RP-HPLC and free amino acids analysis. Results were processed statistically. Results showed that in rennet-free and rennet-and starter-free cheeses, the αs1-casein remained intact at the end of ripening. On the other hand, an intense proteolysis of as1 casein with the formation of the αs1-l peptide was observed in control cheeses and in cheeses with double dose of coagulant. Cheeses with half dose of coagulant showed a light formation of αs1-l peptide. It can be concluded that rennet is the most important enzyme in the ripening of Cremoso Argentino cheese. Secondary proteolysis was not intensive and the lactic acid starter is responsible only of a light proteolysis. β casein was not cleaved during ripening.