Contents of trace elements (copper, zinc, iron, and manganese) were determined in melted cheeses, mold-ripening semi-hard and soft types purchased in 2005 at local shops. The AAS technique was used. Material for study was produced by different Dairy Centers all over Poland in Lublin, Mazowsze, Opole, Podlasie, Silesia, and Wielkopolska regions. Zinc and iron levels in melted cheeses were significantly higher (p < or = 0.05) as compared to mold-ripening soft and semi-hard cheeses. The highest zinc and iron concentrations were found in the samples of Sertop and Jal cheese. The lowest contents were found in Mabelle cheese. Rycki Edam cheese was characterized by highest level of manganese, and Mabelle--by the lowest. However, copper, iron, and manganese contents in all cheese samples could be considered as low and not hazardous for consumer's.