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The aim of this study was to assess the microbial characteristics of a batch of <em>Conciato Romano</em> during manufacturing and ripening. <em>Conciato Romano</em> is a traditional cheese made from raw sheep&rsquo;s milk without starter cultures in the province of Caserta (Southern Italy) using traditional methods. A total of 7 samples (raw milk, curd and cheese wheels taken after 25, 60, 120 and 180 days of ripening) were screened for hygiene indicators microorganisms counts (total viable count, Enterobacteriaceae, total coliforms, <em>E. coli</em>, clostridia sulphite reducing, yeasts, coagulasepositive staphylococci, enterococci), for autochthonous lactic acid flora counts (mesophilic and thermophilic lactococci and lattobacilli), and also for <em>Salmonella</em> spp. and <em>Listeria monocytogenes</em> presence. In raw milk, low values were detected for total aerobic flora (3.2 log cfu/mL), Enterobacteriaceae and total coliforms (2 cfu/mL), and the autochthonous starter lactic flora was predominant (3.2 log cfu/mL). During ripening, total aerobic flora was constant (107-108 cfu/g); total coliforms, E. coli, Enterobacteriaceae and yeasts were not detected starting from the 60th day of ripening. Enterococci ranged from 4.2 to 6.2 log cfu/g. The mesophilic lactic flora was dominant with values always &gt;6 log cfu/g during the whole ripening period. Pathogens were never detected. The results of this study highlighted how the raw milk indigenous lactic flora, the traditional production techniques and the cheesemaker&rsquo;s experience are essential to guarantee the unique nature of <em>Conciato Romano</em>.