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The high consumptionrate of soft cheese and manner of cheese production in Nigeria prompted the need to determine the microbial quality and  antimicrobial properties of locally produced cheese in Nigeria. A total of 20 cheese samples were obtained from different points in 4 cities in southern Nigeria, 5 cheeses per city. They were investigated for some physico-chemical properties, isolation and microbial counts and determination of antimicrobial potential. There was no significant variation in the  composition of physic-chemical properties of cheese samples from various cities except for the acidity of cheese sample obtained from Ilorin. All the 20 samples (100%) yielded low level of lactic acid bacteria (LAB) with counts ~ 103. Escherichia coli or Klebsiella species were constantly isolated in all the cheese samples. Similarly, yeast and Aspergillus species were isolated either alone or in a mixed culture. The result showed increase in total bacteria count from the point of production to the hawkers.  Antimicrobial potential was not found in cheese against the  microorganisms used in the study. The study identified local cheese (‘wara’) as a high risk food in Nigeria due to the high rate of contamination since they are ready-to-eat food item and no antimicrobial property detected in the soft cheese. Key Words : Cheese; Bacteria; Fungi; Nigeria, Susceptibility Le taux de fromage a pâte molle et les modalites de production de  fromage au Nigeria a forte consommation a incite la necessite de determiner la qualite microbienne et proprietes antimicrobiennes de  fromage produit localement au Nigeria. Un total de 20 echantillons de fromage ont ete obtenues a partir de differents points dans 4 villes au sud du Nigeria, 5 fromages par ville. Ils ont ete etudies pour certaines  proprietes physico-chimiques, l'isolement et les numerations microbiennes et determination du potentiel antimicrobien. Il n'y avait aucune variation significative dans la composition des proprietes physico- chimiques des echantillons de fromage a partir de differentes villes a l'exception de l'acidite de l'echantillon obtenu a partir de fromage de la ville d’Ilorin. Tous les 20 echantillons (100%) ont donne un faible niveau de bacteries lactiques (LAB) avec environs 103 especes. Escherichia coli ou Klebsiella ont ete constamment isoles dans tous les echantillons de fromage. De meme, des especes de levures et d'Aspergillus ont ete isoles soit seuls, soit dans une culture mixte. Le resultat a montre l’augmentation des bacteries totales compte du point de production aux colporteurs. Potentiel antimicrobien n'a pas ete trouve dans le fromage contre les micro-organismes utilises dans l'etude. L'etude a identifie fromage local (' wara ‘) comme un aliment a haut risque au Nigeria en raison du taux eleve de contamination, car ils sont prets a consommer l'aliment et aucune  propriete antimicrobienne detecte dans le fromage a pâte molle. Mots cles : Fromage; bacteries; champignons; Nigeria, sensibilite

Microbial Contamination of Locally Produced Cheese and Determination of their Antimicrobial Potential in Nigeria