This research was conducted in Agriculture College (Food Science Dep., Damascus U university). The purpose of this research was to evaluate Cherkes Cheese by determination some Chemical and microbial properties for 40 samples collected randomly from different places Damascus and country sides. The results showed very deferent changes in Chemical properties. The acidity ranged between (0.25 - 0.54%), moisture content (38 - 56%), and total dry matter (44 - 62.7%). Results also showed that all samples were rejected by (Syrian Normal Standard)for fat content in dry matter (20 -33%). Fifty percent of samples were rejected for their content of sodium chloride which was (1.2 - 4.3%). Results also showed that samples were free of Salmonella and there was no rejection for existence of Staph. aureus but 37.5 % and 10% of samples were rejected by (Syrian Normal Standard)as per content of coliform and E.coli, respectively.