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The goal of this study was to identify the characteristic features of Kars Gravyer cheese and to identify problems in the production process. Forty samples of Gravyer cheese procured from different points of sale in Kars were subjected to microbiological, physicochemical and organoleptic analysis. Although the analysis showed that many of the samples did not conform to the Gravyer cheese standard: 8 samples (20%) with regard to coliform bacteria count, 17 samples (42.5%) with regard to yeast-mold count, 34 samples (85%) with regard to the amount of salt and 7 samples (17.5%) with regard to the percentage of fat. However, there are not any criteria regards to yeast-mould and coliform bacteria counts in cheese according to Regulation on Turkish Food Codex Microbiological Criteria, dated 2011. For that reason, these high bacteria count constitutionally acceptable. The study identified some regular quality problems due to the lack of standards in production methods as well as inability for hygiene and sanitation on the production line. Even in developed countries all food companies has got a traditional production line having a problem to have standard quality products and generally they rely on consumer choice. [ABSTRACT FROM AUTHOR]