This study examined the prevalence and diversity of Enterococcus species in traditional Egyptian dairy products. A total of 24 samples of traditional Egyptian dairy products including pickled Domiati cheese (7 samples), fresh Domiati cheese (5 samples), Kariesh cheese (6 samples), and Mish cheese (6 samples) were randomly collected from local markets in Mansoura city and examined for the presence of Enterococcus by plating on Kanamycin Asculin Azid agar. Out of 77 potential Enterococcus isolates recovered from those samples, 61 cultures were confirmed as belonging to the Enterococuss genus. Theseconfirmed cultures were isolated from pickled Domiati cheese (19 isolates), fresh Domiati cheese (28 isolates), Kariesh cheese (7 isolates ) and Mish cheese (7 isolates). These cultures were further identified to the species level by examining their ability to ferment glucose, sucrose, lactose, sorbitol, and mannitol, produce pigment and hydrogen sulphide (H₂S), show motility, and utilize pyruvate. Based on these physiological examinations, 80% of the isolates were identified as E. faecium. Other Enterococcus species including E. faecalis, E. gallinarum, and E. malodoratus also existed in the examined samples, but at minor incidence rates of 8%, 2%, and 10%, respectively. E. faecium isolates could be recovered from all examined traditional Egyptian dairy products. E. faecalis, and E. gallinarum were isolated from Domiati cheese, but could not be detected in Kariesh cheese or Mish cheese. Whereas, E. malodoratus could be isolated from both Kariesh cheese and Mish cheese, but could not be cultured from pickled or fresh Domiati cheese. These results highlighted Enterococcus as prevalent lactic acid bacteria that existed as diverse species in traditional Egyptian dairy products.