in this investigation polar lipids and its species were isolated and identified from different types of cheeses wich divided into four category according to moisture contents ( soft cheese 50-70%), semi hard cheeses (40-50%), hard cheeses (30-40%) and very hard cheeses (less than 30%) using high performance liquid chromatography coupled with evaporated light scattering detector ( HPLC-ELSD). the results revealed that the general means values of total polar lipids were 45.23, 84.05, 94.26 and 24.11 mg/100 of soft, semi hard cheese, hard cheese and very hard cheese , respectively.