Cheese ripened in lamb sack (mišina) is indigenous dairy product traditionally produced on family farms in the Dalmatia. Lamb sack is sheep or lambs skin in which cheese ripens. Many microorganisms induce changes in taste, nutritional quality, texture, flavor and safety of the product itself. The purpose of this study was to determine the microbiological quality and explore the natural, indigenous microbial population of lamb sack and cheese from lamb sack during different stages of ripening to determine which groups of microorganisms have potential use as functional starter cultures. The analysis was performed on samples of milk, whey, curd, lamb sack, and cow’s and sheep's cheese from lamb sack. Classical microbiological methods and biochemical (API) method were used. Isolated indigenous bacterial isolates belonged to the bacterial genera Lactobacillus and Staphylococcu.. These results indicate the possibility of using isolated bacterial strains as potential starter cultures. Cheese from lamb sack is produced from raw milk and the results indicate that the microbiological quality of raw material for production is not satisfactory. However, in the final product (cheese) there was no longer any to the health potentially unfavorable microbial cultures.