Cheese is one of the most important dairy foods in the world. Its safety concerns nutrition and health of worldwide consumers. Since the 1990s, cheese safety events related to cheese contamination with some pathogens like Listeria monocytogenes and Escherichia coli O157:H7 have been frequently happening. In the infancy of the development of cheese industry of our country with recent rapid increase in cheese consumption, it is necessary to acknowledge the current advances of domestic and international cheese safety and quality control techniques in order to establish our own cheese safety and quality control system. Considering this, the research advances of risk factors related to microbial contamination and factors affecting cheese quality during cheese manufacturing are reviewed with respect to cheese milk, additives, cheese processing and package materials. New techniques and materials regarding polymorphism of raw milk protein, membrane technology, extra-high pressure processing technique, ripening enzymes, infrared online monitoring system and antimicrobial materials are also included.