Fifty random samples of Kareish cheese were collected from local markets in Dakahlia Province, Egypt during spring of 2005 to be examined chemically and bacteriologically. The mean acidity %, moisture % and sodium chloride % of examined kareish cheese samples were 1.5, 61.2 and 5.4 respectively. While, the mean counts/g of examined samples for Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Enterococci were 3.8x10', 3.4x104,   1.8x104, 1.9x10% and 5.7x10 respectively. Yersinia enterocolitica was isolated from 4% of examined kareish cheese samples, while Salmoneliae failed to be detected. Significant correlation was found between acidity %, moisture % sodium chloride % and different bacterial counts in kareish cheese. The public health importance of the isolated organisms as well as sanitary measures for improving the quality of kareish cheese were discussed