Proteolysis plays a direct role in development of the desire texture, aroma, and background flavor intensity in most cheese varieties. Proteolytic enzyme system of lactobacilli has been under investigation due to its contribution in such bioconversion activities in cheese. This review attempted to give more up to date information on the classification of the proteolytic enzyme system, the relationship between proteolytic and peptidolytic activities of lactobacilli and cheese ripening as well as the role of lactobacilli in cheese ripening. The genetic manipulation of lactobacilli and molecular cloning of enzymes which contribute in cheese ripening were also discussed since future research efforts accelerating ripening of cheese will likely include development of improved strains throughgenetic manipulation.