There were investigated 42 tvorog samples, distributed within the retail network in the cities of Kielce (26) and Lublin (16). The cheese was manufactured in different dairies (10) supplying the retail market in Kielce and Lublin (7). Three types of cheese were investigated: a low-fat, semi-fatty, and fatty tvorog cheeses. Their manufacturers declared the first-class quality for all the types of this specific cheese. However, the results of the organoleptic evaluation of cheeses indicated, in most cases, only standard quality parameters. Further analyses carried out to examine the protein and dry matter content showed a great differentiation between the analysed types of the cheese. The admissible standards were not exceeded. Usually, the cheeses examined had proper acidity. The pasteurisation process in all analysed types of cheese was carried out in a correct way. The colour analysis did not indicate any significant differences in the brightness (L*). Statistically significant differences were found in the fractions of the red and yellow colours. The microbiologic analysis proved that the admissible standards for Escherichia coll were exceeded in three cases (23%) in the retail network in Kielce, and in four cases (25%) in Lublin, i.e. 10^-3.