Abstract: Cheese making technique, chemical and microbiological properties of Lavas cheese were investigated. After microbiological analyses, as follows: the avarage aerobic mesophilic bacteria, coliform group bacteria, mould-yeast, Staph. aureus and spore forming bacteria counts were found 6.78±0.60, 5.37±0.8, 42.67±1.06, 4.73±0.69, 1.13±0.27, 1.33±0.33 log/g respectively. Average chemical analysis results were dry matter 45.80±4.77%, fat 17.42±2.95%, protein 20.52±2.04%, ripening degree 2.30±1.64, salt 6.06±1.08%, ash 7.16±1.14% and titratable acidity 22.74±5.50 SH in cheese samples.