This study was conducted to determine the microbiological and chemical properties, as well as the biogenic amine contents, of tulum (Erzincan), kashar, and golot cheeses. A total of 90 cheese samples, consisting of 30 samples from each cheese type, were analyzed. The microbiological results indicated that golot cheese exhibited higher yeast and mold counts compared to the other cheese types. Chemical analyses showed that golot cheese had lower fat but higher moisture and protein levels. Biogenic amine concentrations were determined using high-performance liquid chromatography (HPLC), and the total biogenic amine content was found to be higher in tulum cheese than in the other cheese types. However, the levels of biogenic amines detected in all cheese samples remained within acceptable safety limits. Overall, this study provides the first comprehensive data on the biogenic amine content of golot cheese, highlighting that production and ripening conditions play a crucial role in microbial load and biogenic amine formation in traditional cheeses.