Our purpose was to isolate and identify lactic acid bacteria (LAB) from the traditional ewe’s cheese from the Carpathian region (Ukraine), which were unknown. The objective of the study was to determine LAB from ewe’s cheese by molecular genetic methods. 95 pure cultures of LAB were isolation from 3 samples of cheese. Culture media MRS and M17 were used for following isolation of pure cultures of LAB. Genomic DNA was prepared by using a set of Genomic Mini according to the instructions. Primer 1254 was used for RAPD-PCR. Primers EGE1 and 1492R were used for RFLP-PCR (Sigma-Aldrich). Two endonucleases were used for digestion amplification product: RsaI and HinfI (Roche). Taxonomic position of LAB strains was established under the complex cultural, morphological and biochemical properties. Seven strains of LAB of genera Enterococcus, 9 strains of genera Lactobacillus, 6 strains of genera Lactococcus and 6 strains of genera Leuconostoc were isolated from cheese N1. Twenty-eight strains of genera Lactococcus and 8 strains of genera Enterococcus were isolated from sample N2. Twenty-six strains of genera Lactococcus and 5 strains of genera Enterococcus were isolated from sample N3. Sixteen groups of LAB with heterogeneous properties were obtained by the method RAPD-PCR. Thirteen groups of LAB were obtained using endonuclease RsaI and 11 groups of LAB using endonuclease HinfI. Thirty-five cultures of LAB for heterogeneous differences were selected to determine their nucleotide sequences of the 16S rRNA gene. Taxonomic position of 20 isolates of LAB of 98-99% homology, 4 isolates of LAB with 96-94% homology, 1 isolates with 93% and 1 isolate with 90% were established by the results of the 16S rRNA gene sequencing. Taxon belonged to 7 species of Lactobacillus plantarum ssp., Leuconostoc mesenteroides ssp., Lactococcus lactis ssp. lactis, Lactococcus garvieae ssp., Enterococcus faecium ssp., Enterococcus faecalis ssp., Enterococcus durans ssp. The results of the LAB identification demonstrated a complex LAB population of Carpathian ewe’s cheeses. Our examinations of LAB populations in raw ewe’s milk products from Carpathian cheeses revealed 7 distinct species, some of which could be used in the dairy industry.