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Introduction. The objective of this work consists of the analysis of the chemical and hygienic-sanitary properties of the milk used in the production of Dorna Swiss cheese in two seasons, along with the documentation of the technology particularities. Materials and methods. The milk samples used in Swiss cheese manufacturing were analyzed in two seasons (summer and winter) for the chemical composition, pH, and hygienic-sanitary parameters. Correlations and Principal Component Analysis were employed to study the relationships between variables. Results and discussion. The main particularity in the processing of Dorna Swiss cheese can be summarized as the coagulation in copper tanks of a mixture of unpasteurized milk (70%) with slow pasteurized milk at 65 ⁰C (30%). The chemical composition and the hygienic-sanitary indices of the milk raw material are crucial for obtaining a high-quality Swiss cheese product. The evolution of the main chemical properties of milk raw material revealed important variations in the summer and winter seasons, regarding the fat, total protein, and casein content. The total somatic count values were higher in the summer season than in winter (201.75103 vs. 78.45103 cells/mL). The total bacteria count also presented low values, with very tight oscillations in the summer and winter seasons (81.70103 vs. 87.65103 cfu/mL), which were lower compared to those presented in the European standards. The fat content in summer ranged from 3.32 to 4.67% and in winter from 3.86 to 3.25%. Significant differences (p < 0.05) regarding the protein and casein contents were observed between seasons (3.15% and 2.55%, respectively, in summer vs. 3.32% and 2.68%, respectively, in winter). The lactose content was higher in the summer (4.62%) compared to the winter period (4.25%). The total dry matter and non-fat dry matter of milk registered lower values in summer compared to winter (11.98% and 8.54%, respectively vs. 12.86% and 8.95%, respectively). The milk samples showed lower pH values in the summer (6.37) compared to winter (6.60), the difference being significant at p < 0.05. According to the results, significant correlations (p < 0.05) were obtained between the chemical characteristics of milk and season. The overall analysis of the main chemical compounds and sanitary indices of milk raw material revealed small individual variations, which eliminates any risk of affecting the producer, processor, or consumer. Conclusion. The evolution of hygienic-sanitary parameters of milk showed that they are in agreement with the current standards. The particularities of the Dorna Swiss cheese production are a mix of milk raw material quality and the use of copper tanks, along with slow partial pasteurization which contributes to the unique final product characteristics. [ABSTRACT FROM AUTHOR]