Smear-ripened cheeses are fermented dairy products characterised by an increased content of biogenic amines (BAs). The high contents of these bioactive compounds can negatively affect consumers. The study aimed to observe the contents of BAs and po-lyamines (PAs) in Olomoucké tvarůžky cheeses depending on selected factors (year, batch, ripening/storage time, shape, weight, specific surface area, acidity, and salt content). The results showed that the variability was explained primarily by the batch (83% for the sum of BAs) and by the year (63% for the sum of PAs). The storage time significantly influenced the contents of putrescine, cadaverine, spermidine, and spermine (the explained variability was only 1-3%). The total BA contents negatively correlated with weight (r = -0.6374