This research was aimed for determination of the microbiological properties of cheese in the Western region of Azerbaijan by traditional methods. 110 samples of cheese used in the study were collected in markets and farms in the regions of Ganja, Dashkesan, Goy-Gol, Touz and Shamkir. The microbiological properties of the samples were determined. Motal cheese can be included in the group of fatty, soft and /or semi-hard cheeses. Centres for the production and sale of cheese do not have sufficient hygienic and technological conditions, and in this regard, it is envisaged to take the necessary precautions when considering a large number of microorganisms.