Klila is an artisanal hard dried cheese, made from bovine, ovine or goat milk. This study aimed to evaluate physic-chemical and microbiological quality of twenty one Klila samples, including seven samples prepared from cow’s milk (V), seven from goat’s milk (Ch) and seven from sheep’s milk (Br), collected from various livestock farms in Bibans arid areas, in Bordj Bou-Arreridj region, Northeastern Algeria. Results Physicochemical tests gave average pH of 4, 47, average acidity: 27, 71 D, conductivity: 01,095 ms/cm, dry matter: 35, 03% and ash: 0, 34%. Microbiological analyzes average fecal flora (1, 24× 103 CFU/g), fecal coliforms (0, 84 CFU/g), indol-floras (0, 32), fecal Streptococci (2,130 CFU/g). Conclusion: If sample’s hygiene levels were acceptable, exploration of lactic acid floras, protein and fat rates are desirable.