This document provides guidance on sample preparation of cheese (fresh cheese, (semi)soft cheese, (semi)hard cheese and processed cheese) and whey cheese for physical and chemical analysis, including analysis by applying instrumental methods. This document describes the (sub)sampling, and sample preparation steps to be carried out after sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, for example as with analytical methods listed in Annex A. NOTE 1 Analysis on volatile substances, minor components or allergens may require additional precautionary measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.