The study was based on surveying thirty six samples of Sudanese white cheese from restaurants, supermarkets and groceries (Khartoum North). The comparison of the chemical composition (total solids, total protein, fat, ash and acidity) and some of the microbial hazards (E. coli, Salmonella spp. and Staphylococcus aureus) associated with cheese were estimated. The means of total solids, ash, fat, protein and acidity for the samples were 47.8, 6.2, 14.0, 15.9 and 0.04%, respectively. The result indicated that there was non significant differences between total solids, ash, fat, acidity and protein in all batches in different sources. Positive isolates for E. coli (4), Salmonella typhi (4), Salmonella paratyphi (4) and S. aureus (8), were found in restaurants. Similarly 4, 4, 0 and 4 and 2, 2, 0 and 2 isolates of Salmonella typhi, Salmonella paratyphi, S. aureus and E. coli were found, respectively in supermarkets and groceries. The log counts of coliforms bacteria was 6.56006±0.52936, 6.5423±0.24873 and 6.4856±0.23278 and the log counts of total bacteria (SPC) was 9.46956±0.58882, 9.02652±0.01826 and 8.9713±0. 44743 for cheese samples collected, respectively from restaurants, supermarkets and groceries. Similarly, the log of Salmonella spp. counts was found to be 4.0612±0.0629, 2.0037±2.8337 and 4.97803±1.1807; the log count of Staphylococcus aureus was 3.40887±4.82087, 4.90646±6.93878 and 0 and the log of E. coli counts was 5.23337±0.53085, 0 and 5.33815±0.771346, respectively from restaurants, supermarkets and groceries.