Forty-five samples of Ras cheese layers were collected from supermarkets, representing the surface, the middle and the core layers of Ras cheese. The mean count values of Staphylococcus aureus from each layer were 4.544±4.342, 2.230±1.602 and 0 respectively; only, two enterotoxigenic strains could produce enterotoxin type A, while, the mean values of yeasts were 4.462±3.204 , 2.255±0.380 and 2.322±0.919. The most common isolated yeast species were Candida, Rhodotorula, Toru/opsis, and Saccharomyces. These results indicate that the core layers of Ras cheese were more safe microbiologically than the surface layers. The chemical examination of Ras cheese showed that pH, acidity ⁰/0 and moisture % were 4.30±0.100 , 1.62 ±0.033 and 32.3^-±0.014, respectively. The public health of examined Ras cheese and the control measures to safeguard the consumers were discussed.