Abstarct: Brine cheese, as a fermented product, undergoes significant changes in microbial load and nutritional components during processing. Gas swelling in this type of cheese poses a serious threat to the dairy industry, potentially leading to losses for manufacturers, affecting the cheese market, and jeopardizing human health. Since factories sometimes use inadequate pasteurization to improve yield and quality, contaminated milk can allow bacteria responsible for gas swelling to thrive in the produced cheese. This research focuses on examining the factors contributing to gas swelling in brine cheese and providing solutions to extend its shelf life and quality. Results indicated that increased temperature during storage significantly impacts bacterial growth. Additionally, the presence of salt enhances bacterial growth in the cheese. Microscopic analyses revealed that the isolated bacteria appeared as spherical and cluster forms, with a diameter of 900 to 1200 nanometers, containing carbon (22.59%) and oxygen (78.40%), confirming the presence of the gram-positive, facultative anaerobic bacterium Staphylococcus aureus. The results of 16S region sequencing also confirmed the existence of this bacterium during the fermentation process. It is hoped that the findings of this research will aid in improving production processes and maintaining the quality of cheese.