Fifty white cheese samples made from sheep's milk in small family plants in Tekirdag, Turkey, were analysed with respect to the presence of Listeria. The isolates were identified according to the general and biochemical properties of Listeria strains. Some properties of the cheese samples are as follows: pH 4.20-5.15, moisture 45.80-63.90% and salt (NaCl) 2.20-4.15%. Listeria was found in 8 (16%) samples. It was stated that 2 (4%) of these strains were Listeria monocytogenes and 6 (12%) were L. innocua.