In this study, the surviving ability of Listeria monocytogenes was examined during the manufacturing and ripening of herby cheese. For this purpose, L. monocytogenes (strain 4ab) at the levels of 102, 103, 104 and 105/ml was inoculated into the raw milk and then herby cheese made according to the two different methods. The cheeses were either dry-salted or brined and stored either in the soil or at refrigerator for 90 days. The surviving ability of L monocytogenes and the changes of total aerobic bacteria and pH were examined during ripening of cheeses. L monocytogenes survived with a different population both in the traditional and brine herby cheese for 60 days, but it was not isolated after 90 days of ripening. The mean numbers of total aerobic bacteria decreased both in the cheese groups during ripening, but they were found lower in the traditional method than those of the brine method. The pH values of herby cheeses decreased until the 60th day of ripening, but then they increased on the 90th day. Consequently, the results indicated that L. monocytogenes might survive in herby cheeses made from raw milk at least 60 days; therefore, if the herby cheeses contaminated with L. monocytogenes are consumed freshly or un-ripened, they can cause public health problem.