Mozzarella cheese is a high consumption product, but very susceptible to the contamination of microorganisms. The commercialization of the product in disagreement with the current microbiological quality standards may reflect the occurrence of cases and outbreaks of foodborne diseases - DTA, which increases the concern with its hygienic-sanitary characteristics. Some factors allow the development of microorganisms such as hydrogen potential (pH), water activity (aw), nutrients, among others. Therefore, the need for permanent transport, storage and handling control is evident to prevent contamination and maintain the quality of the product to the consumer. Therefore, this work had as objective to evaluate the microbiological and physicochemical quality of the muzela cheese in bulk. Ten different cheese brands were collected from 10 supermarkets in the Jataí-GO region, which were cut and weighed in the establishment and packed in paper and labeled with product weight and expiration date. The samples were collected from August to November 2016. For physical-chemical analysis, the commercialization temperature, pH and fat were observed. For microbiological analysis, total Coliforms, presence of Salmonella spp and UFC (colony-forming unit) count of Staphylococcus spp. Based on the results obtained in the bulk cheese samples, 20% presented positive results for Salmonella spp, 40% for Staphylococcus aureus and 20% for total Coliforms.