Cheese is considered as a healthy and complete nutrient that supports part of the human needs with protein, minerals, and vitamins. This study was conducted to examine the mold growth in four cheese types including Kariesh, Feta, Domiati, and Rumy retailed in Zagazig city, Egypt. In addition, isolation and identification of the different mold genera was further screened. Furthermore, the proteolytic and lipolytic abilities of the identified molds were screened. Rumy cheese samples followed by Kariesh cheese samples showed the highest total mold count. The prevalent mold genera were Aspergillus spp., Penicillium spp., Cladosporium spp., and Fusarium spp. Identification of the Aspergillus isolates revealed five species, namely, A. niger, A. flavus, A. fumigatous. A. ochraceous, and A. versicolor. The detected molds had clear in-vitro lipolytic and proteolytic activities.