A study was conducted to evaluate the effect of storage period on the chemical composition and coliform microflora of Wara cheese. Collections were in four batches and each batch served as a replicate of the experiment. Samples were kept in whey and subsequent chemical and microbiological analysis were carried out at the 15th, 39th, 63rd and 87th h of storage at room temperature. Result showed that fresh Wara cheese contained 70.75% moisture, 39.00% fat, 37.08% protein, 2.53% ash, 29.25% total solids while pH and coliform bacterial count (cbc) were 4.85 and 472.75 * 105 cfu g-1, respectively. Total solids, ash and coliform bacteria contents of Wara cheese were significantly (p < 0.05) affected by storage period. However, the effects of storage period on fat, protein and pH were negligible. Total solids content and cbc decreased by 5.25 and 95.68%, respectively during storage. A significant correlation was observed to exist between the pH and the % fat (r = -0.55; p<0.05) and the % ash contents (r = 0.60; p<0.05) of Wara cheese respectively, while a significant though negative correlation (r = -0.60; p<0.05) exists between cbc and the % moisture content. It could be concluded that Wara cheese can be stored in whey at room temperature without adverse effect on the nutritive value and consumer health.