The objective of this work was to isolate Staphylococcus aureus from cheeses sold in the central market of the city of Bagua. This descriptive and non-experimental study was carried out in the "Natural Sciences Laboratory" of the Fabiola Salazar Leguía National Intercultural University of Bagua, 40 cheese samples were collected, requiring 100 g. which were sown on Salted Mannitol Agar and confirmed with the coagula test. Different types of cheese were evaluated: ground, processed, parmesan, Swiss and cut cheese. It was concluded that of 40 samples, 30% had Staphylococcus aureus confirmed with the coagulase test and 35% had Staphylococcus epidermidis, 20% of samples in ground cheese had Staphylococcus aureus and 5% in processed and Swiss cheeses. Likewise, 25% of Staphylococcus epidermidis was found in ground cheese and 5% in parmesan and cut cheeses. It can be concluded that the cheeses...