This study has been conducted to find out the microbiological quality of Şavak white pickled cheese. Average values of viable aerobes, coliforms, staphylococcus, taecal streptococcus, lactobacillus- leuconostoc - pediococcus, proteolytic, psychrophile, yeast and Mold were 6.9 x 107/g., 1.8 x 105/g., 1.2 x 106/g., 6.9 x 105/g., 8.5 x 106/ g., 1.3 x 106/g., 3.0 x 106/g., 5.1 x 105/g. respectively and average of pH values was 5.19. Asa result. it was seen that microbiologically 94.0 % of Şavak white pickled cheese differed from the values of standards and were potentially hazardous for public health.