Nine white soft cheese varieties resemble the local production from the large and small scale plants were collected. The cheeses were grouped in five comparative groups represented‘the most important elements which affect the cheese attributes. Chemical composition, sensory evaluation, texture profile analysis (TPA) and microstructure of all cheese brands were determined. Data obtained were analyzed and compared between and within cheese groups. A wide range of variations were found in all parameters measured (R 0.05). Chemical composition differences were more pronounced as a function of manufacture technique and ripening conditions. As for sensory evaluation, the UF Tatiaga cheese scored the highest, whilst traditional cheese scored the least. Texture profile analysis (TPA) indicated that the highest parameters were hardness and bn'ttleness for TSP brand, cohesiveness and springiness for TTP brand and adhesiveness, gumminess and chewiness for HFP brand among UF and traditional cheeses. Within cheese groups the biggest variation in TPA were found in groups 4 and 5, which represent the manufacture‘technique and ripening conditions. The only clear variation in cheese microstructure was obtained between fresh UP and traditional ripened cheeses.