A total of 120 random samples of some cheeses were collected from various dairy shops, street vendors and supermarkets located in Aswan city (upper Egypt) and The samples were examined microbiologically for enumeration, isolation and identification of Staph. aureus and detection of enterotoxigencity of the isolated Staph. aureus strains These samples included fresh Kareish, pickled Kareish, Domiati and Processed cheese (30 samples each).' Of the examined cheese samples 28(93%), 25(83%), 21(70%) and 6(20%), respectively were contaminated with Staph.aureus. With mean counts of 3.08 X 106 ± 1.79 x106, 3.40 x 105 ± 1.59x105, 7.24 x105± 4.10 x105 and 1.15 x102±8.98, respectively. Incidence of coagulase positive and coagulase negative strains of S. aureus in the examined cheese samples were (15 (54%) and (13(46%), (7 (28%) and (18(72%), (13(62%) and (8 (38%) and (0% and 6(100%), respectively. Methicillin resistant S. aureus (MRSA) was isolated in an incidences of 8(26%), 7(23%), 9(30%). and 0(0%) from examined cheese samples respectively while vancomycin resistant Staph aureus (VRSA) was isolated in an incidences of 3(10%), 5(17%), 8(27%) and 0(0%). Three out of twelve strains of MRSA and VRSA were isolated from fresh Kareish cheese 4 strains from Pickled Kareish cheese and 5 strains of Domiati cheese. Two strains produced enterotoxins A were isolated from fresh Kareish cheese which can also synthesis entertoxins B and another 2 strains isolated from Domiati cheese produce entertoxins A and also one strain synthesiss entertoxins B, entertoxins C, and enterotoxins D. The selected 12 strains were strongly produce coagulase only 4 strains were enterotoxigenic.