Tensamples of different types of cheese were collected from local markets in Assiut city. The samples included (four soft cheese, three Ras cheese and three Roquefort cheese). All samples were collected and kept under refrigeration condition (5 – 7 ºC).Czapek's dextrose agar medium used for isolation and identification the mycoflora of them. The results observed that nine species belonging to the genera Aspergillus, Penicillium, Alternaria, Eurotium and  Rhizopus were recovered and identified. Aspergillus was the most predominant and represented by four species namely A. flavus, A. niger, A. paraciticus, and A. fumigatus. Euotium represented by two species namely E. repens and E. chevalieri. Aspergillus niger found in the four types of cheese. This research aimed to determine the chemical and microbiological quality of some types of cheese including detection and identification of fungi.