Due to the large consumption of dairy foods, it is essential to ensure its quality considering that those foods are great features for microbial growth. The aim of this study was to evaluate the parameters of newly opened fresh cheese microbiologic and viability of consumption after opened in function of the microbial development. Cheese samples were purchased in local market between November 2013 and April 2014 and microbiological analyses were carried out as recommended by American Public Health Association methodology. Coliform group of bacterium (fecal and total) at 35 °C and 45 °C (MPN- most probably number) and count of yeasts and molds. All analyses were performed in triplicate in Laboratory Microbiological Analysis of University State of Maringá on days 3, 6 and 10 of cold storage. The results of third day for coliform group 35 °C and 45 °C, counting showed values > 1.1 10⁵ MPN/g and 2.0 x 10³ MPN/g respectively. Yeast and molds are also found in 25 g of sample. Those results were not in accordance to the standards permitted by the current legislation-Agência Nacional de Vigilância Sanitária – ANVISA- RDC nº 12, 2001 (5 x 102 NPM/g total and fecal coliform, yeast and molds absent). Therefore, it can be concluded that the fresh cheese studied could not be consumed being a potential risk to public health due to the hazard of foodborne diseases.