Abstract: White pickle cheese is soft or semi-hard texture and acidic taste. Chemical composition, microbiological qualities and sensorial properties change during ripening in brine. In this study the analysis was done on 50 unit white pickle cheese. Dry matter, fat, salt, protein, ash content, acidity and PH values were determined. There was very little information about minerals of white pickle cheese. So, sodium (Na), potassium (K), phosphorus (P) and calcium values (Ca) were also determined. Sensorial research was done on the samples. Moreover, cheeses were determined respect to microbiologically. Coliform, aerobic-mesophilic bacteria, Staphylococcus and yeast and mold numbers were determined. Microbiologically 76% of cheese is not suitable for consumption. Respect to Turkish standards only 18% of cheese is suitable chemically. And Sensorial properties are very low. The aim of this study was to determine the general quality of white pickle cheese consumed in Turkey.