| Summary: | Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (<i>Lacticaseibacillus paracasei</i>, <i>Lactiplantibacillus plantarum</i>, <i>Leuconostoc mesenteroides</i> and <i>Lactococcus lactis</i> subsp. <i>hordniae</i>) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC–IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. <i>lactis</i> subsp. <i>hordniae</i> and L. <i>mesenteroides</i> show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of <i>Lactococcus lactis</i> subsp. <i>hordniae</i> from cheese is reported for first time.
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