The production of artisanal cheeses is generally done empirically, without strict controls on the hygiene and final quality of these products. The aim of this study was to investigate the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte. Forty-five samples were collected from eleven municipalities. The results for Staphylococcus aureus, Listeria monocytogenes, and Salmonella sp. were in line with current legislation. When analyzing coliforms at 35 and 45°C, more than 40% of the samples were contaminated to above legal limits. The fat content of the cheeses was below the regulated level, but the moisture content was in line with the category standards. In conclusion, the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte does not yet meet the standards set by the Brazilian Ministry of Agriculture and Livestock decree 146, since the standards stipulated for total and thermotolerant coliforms still need to be better monitored, as contamination by these microorganisms is indicative of hygiene failures in the manufacturing processes. Standardizing artisanal products remains a challenge, highlighting the need for enhanced monitoring of product quality and health standards.