In this paper, we evaluated some varieties of local white cheeses (Baladi and Akkawi). 100 samples were collected randomly from various production sites in Syria between 2003 and 2004. Chemical and microbiological analyses were applied to determine their suitability to the Syrian standards. This study shows that their quality do not fulfill the set minimum Syrian quality standards. The microbiological analyses (Coliform, Escherichia, Staphylococcus aureus, and Salmonella), rate was 75% for Coliform organisms and 66% for Escherichia in Baladi, while it decreased to 43% for Coliform and 25% for Escherichia in Akkawi. As concerns the positive coagulation bacteria (S. aureus), the rate exceeded 15% for both types of cheeses. 18% and 12% of Salmonella were found in Baladi and Akkawi also respectively. Various types of Coliform and Salmonella were identified. This study indicated that local cheeses have no uniform or standardized chemical characteristics. The averages of acidity, moisture content and salt percentage were 0.24%, 60%, and 2.6%, for Baladi and 0.28%, 53.53%, and 9.96% for Akkawi, respectively. The fat content had a wide range for all cheese samples. This study classified these fresh cheeses as raw cheeses that have vast flora and no uniform chemical and quality characteristics. The above findings, lead to different defects and properties which do not fulfill the Syrian quality standards. Thus, the quality of Syrian cheeses varieties is still questionable.