One hundred random samples of soft cheese (Darnietta cheese) werecol1ected from military dairy plants. Each sample resemble one batch. Curdand 15, 75 and 90 days-old cheese samples were taken from each batch tobe examined chemically and microbiologically.1- Chemical analysis: The following Table show the mean values of chemical analysis oHigh counts of aerobic bacteria, Staphylococci and yeast wererecorded throughout ripening of cheese after 15 days, then graduallyisolate showed positive haemagglutinating activity with the 3kinds of erythrocytes. The isolate that showed positivehaemagglutinating activity was propagated in embryonated chickeneggs to increase the amount of the virus and to raise its titre.The isolate was subjected to further identification using(HAI) test against 3 types of influenza antisera. The isolate