The objective of this investigation was the Identification of Salmonella spp. isolated from white cheese (traditional processed from sheep milk) and classify it by using API 20E and PCR techniques. 80 samples of white cheese (traditional processed from sheep milk) were collected from different locations in Syria. According to PCR technique, 17 samples gave positive result for salmonella meaning that 21.25 % did not match the levels of the Syrian Standardization and Metrology (S.S.M.). According to API 20E technique, the dominat type of Salmonella was Salmonella Arizona (47%), followed by Salmonella typhim (23.61 %), Salmonella paratyphi (17.6 %) and Salmonella spp. (11.76 %). Results showed that samples from local cheese positive for Salmonella were much more than samples from Akkawi cheese. The results showed that the PCR technique is fast and accurate and can be used to Identify Salmonella in cheese.