The objective of this study is to determine the viability ofNCFM andHN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probioticsHN001 andNCFM in Edam cheese slightly changed its chemical composition, but the change was not significant. The pH values were significantly correlated with the changes incount (R=-0.807) and the level of phosphotungstic acid-soluble nitrogen compounds in total nitrogen (PTA-SN/TN) (R=0.775). After 10 weeks of ripening, the highest level of trichloroacetic acid-soluble nitrogen compounds in total nitrogen (TCA-SN/TN) was observed in the cheese containingHN001 (11.87%) and slightly lower level in the cheese containingNCFM (7.60%) and control cheese (6.24%). The highest level of PTA-SN/TN fraction was noted in cheese containingNCFM (3.48%) but the lowest level was observed in control cheese (2.24%) after ten weeks of ripening. The changes in the levels of PTA-SN/TN (R=-0.813) and TCA-SN/TN (R=-0.717) fractions were significantly (p<0.05) correlated with the viability of probiotic counts. Water activity () strongly correlated with the PTA-SN/TN level (R=-0.824) and bacteria viability (R=-0.728). All of the analyzed cheeses were characterized by high counts ofHN001 andNCFM during ten weeks of ripening.