Growth of Aspergillus ochraceus NRRL 3174 as well as biosynthesis of ochratoxin A during ripening of Ras cheese in the presence of different concentrations of aqueous propolis extract (2.5, 5, and 10%) on its surface was investigated. Mould growth and toxin production were completely inhibited at the highest concentration of propolis (10%), while the other two concentrations of propolis (2.5 and 5%) exhibited definite fungistatic activity during three months of ripening of Ras cheese. Control cheese pointed out that the amount of ochratoxin A produced was proportional to the growth of A. ochraceus during the three months of ripening. It could be concluded that propolis concentration of 10% could prevent mould growth and ochratoxin A production in Ras cheese during ripening period. The economic as well as the public health importance of the use of propolis as a natural preservative in cheese manufacture was discussed.