The cheese stands out, among the dairy products, for its high protein content. Brazilian artisanal cheeses have shown several problems related to microbiological quality. The artisanal Minas cheese is produced with raw milk, without thermal treatment of the mass. On this, failures to apply good farming and manufacturing practices, the use of low quality raw materials and production without appropriate hygienic-sanitary conditions are some of the factors that compromise the quality of these products. The objective of this study was to evaluate microbiologically the Minas artisanal cheese produced in the region of Triângulo Mineiro, MG, verifying its framing within the current legal standards. Forty samples of artisanal Minas cheese in different maturation times, from several cities in the Triângulo Mineiro region, were acquired and transported aseptically in isothermal boxes to the Food Microbiology Laboratory of the Federal Institute of Education, Science and Technology of the Triângulo Mineiro - Campus Uberlândia. The samples were submitted to coliforms at 45ºC and Escherichia coli research, enumeration of Staphylococcus coagulase positive and Salmonella spp., according to official methodology (AOAC, 2005). All samples were negative for Salmonella spp.. Regarding the coliform research at 45ºC, 60% (n = 24) of the samples were positive, but the counts were within the current legal standards. In these samples, the presence of E. coli was confirmed in 83.33% (n = 20). However, 42.5% (n = 17) were positive to Staphylococcus coagulase positive, with a mean count of 2.3 x 106 CFU.g-1, which were not in compliance with current legislation (Brazil, 2001) whose maximum limit allowed in this type of cheese is 103 CFU.g-1. Improvements in the conditions for obtaining the raw material, as well as processing and commercialization of the Minas artisanal cheese are necessary to guarantee an innocuous and safe product for public health.