At the COST/FLAIR 902 workshop of February 1992 in Mahon it has been agreed to repeat a collaborative test on the analysis of free amino acids in cheese. It was decided to compare 3 different cheese varieties and to estimate the corresponding repeatabilities and reproducibilities. The results of this collaborative test will be discussed during the plenary meeting at Arc-et-Senan (F) in September 1992. This report presents a graphical and statistical evaluation of all data collected from the participating laboratories