Forty random samples of fresh and pickled Domiati cheese (20 of each) were collected from supermarkets in El-Boheira governorate and then analyzed for detection of heavy metals residues using Perkin-Elmer atomic absorption spectrophotometer. The obtained results revealed that, the mean values of lead in fresh and pickled samples of cheese were 2.10 ± 0.40 and 2.28 ± 0.59 ppm wet weight with an incidence of 60% and 25% respectively. While cadmium residues were not detectd in fresh cheese samples, but were detected in 30% of pickled ones by a mean of 0.60 ± 0.16 ppm wet weight. Whereas such values for copper were 0.16 ± 0.02 and 1.38 ± 0.19 ppm with incidence rates of 70% and 100%, respectively, and for zinc which was detected in all examined samples were 12.77 ± 0.82 and 9.87 ± 0.47 ppm, respectively. The percentages of the examined fresh cheese samples which agreed with the permissible limits according to Egyptian Organization for Standardization and Quality Control “E.O.S.Q.C." (1993) were 45, 100, 100 and 90%, where-as for pickled ones were 80, 70, 0.0 and 100%. The public health importance, the hazardous toxic effects of these heavy metals and the suggestive recommendations to minimize pollution with heavy metals were disscussed.