A total of 120 random samples of local and imported cheese(Edam,` Cheddar, and Roquefort cheese) were screened for determination of histamine level. The obtained results revealed that the mean values of histamine content in these samples were 3.84 ± 0.58 mg %, 5.19 ± 0.80 mg% and 6.50 ± 0.97 mg% in local Edam, Cheddar and Roquefort cheese, respectively. Meanwhile, the mean values of histamine were 3.23 ± 0.48 mg%, 4.33 ± 0.72 mg %, and 6.14 ± 0.94 mg %, in imported Edam, Cheddar and Roquefort cheese samples, respectively. It was noticed that the examined local Edam, Cheddar and Roquefort cheese samples contained level of histamine higher than imported cheeses. The public health significance and recommendation for prevention of the formation of histamine and other biogenic amines were discussed.                            .